Homemade
Chocolate Recipes:
Chocolate
Pudding
Reserve one gill [a gill is equal to 1 half
cup] of milk
from a quart, and put the remainder on the fire in a double-boiler. Mix three tablespoonfuls
of cornstarch with the cold milk. Beat two eggs with half a cupful of powdered sugar
and half a teaspoonful of salt. Add this to the cornstarch and milk, and stir into
the boiling milk, beating well for a minute. Shave fine two ounces of Walter Baker & Co.'s Premium
No. 1 Chocolate,
and put it into a small pan with four tablespoonfuls of sugar and two of boiling
water. Stir over a hot fire until smooth and glossy; then beat into the hot pudding.
Cook the pudding in all ten minutes, counting from the time the eggs and cornstarch
are added. Serve cold with powdered sugar and cream. This pudding can be poured while
hot into little cups which have been rinsed in cold water. At serving time turn out
on a flat dish, making a circle, and fill the center of the dish with whipped cream
flavored with sugar and vanilla.
The eggs may be omitted, in which case use one more tablespoonful of cornstarch.
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.
|
|
