Homemade
Chocolate Recipes:
Chocolate
Meringue Pudding
For a small pudding
use one pint of milk, two tablespoonfuls and a half of cornstarch, one ounce of Walter
Baker & Co.'s Chocolate,
two eggs, five tablespoonfuls of powdered sugar, one-fourth of a teaspoonful of salt,
and half a teaspoonful of vanilla extract.
Mix the cornstarch with one gill [a
gill is equal to 1 half cup]
of the milk. Put the remainder of the milk on to boil in the double-boiler. Scrape
the chocolate. When the milk boils, add the cornstarch, salt, and chocolate, and
cook for ten minutes. Beat the yolks of the eggs with three tablespoonfuls of sugar.
Pour the hot mixture on this, and beat well. Turn into a pudding-dish that will hold
about a quart, and bake for twenty minutes in a moderate oven.
Beat the whites of the eggs to a stiff, dry froth, and gradually beat in the remaining
two tablespoonfuls of sugar and the vanilla. Spread this on the pudding, and return
to the oven. Cook for fifteen minutes longer, but with the oven-door open. Serve
either cold or hot.
Recipe Credit: Miss Maria Parola, Specially Prepared for Walter Baker & Co. LTD.
Note: These recipes date from the late 1800's to early 1900's. Use substitute ingredients
when the recipe calls for it, i.e., "Baker's Cocoa" is no longer sold in
stores. Adjust substitute measurements as needed. It is recommended that you stick
to the BAKER'S® brand wherever possible for the most accurate results.
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