Homemade
Chocolate Recipes:
Milton
Pudding
Use one pint of stale
bread broken in crumbs, one quart of milk, two eggs, half a teaspoonful of salt,
half a teaspoonful of ground cinnamon, three tablespoonfuls of sugar and two ounces
of Walter
Baker & Co.'s Chocolate,
grated. Put the bread, milk, cinnamon, and chocolate in a bowl, and soak for two
or three hours. Beat together the eggs, sugar, and salt. Mash the soaked bread with
a spoon, and add the egg mixture to the bread and milk. Pour into a pudding-dish,
and bake in a slow oven for about forty minutes. Serve with an egg sauce or a vanilla
cream sauce.
EGG SAUCE.-- Beat the whites of two eggs to a stiff, dry froth; and beat into this,
a little at a time, one cupful of powdered sugar. When smooth and light, add one
teaspoonful of vanilla and the yolks of two eggs. Beat the mixture a little longer;
then stir in one cupful of whipped cream or three tablespoonfuls of milk. Serve at
once.
VANILLA CREAM SAUCE.-- Beat to a cream three tablespoonfuls of butter, and gradually
beat into this two-thirds of a cupful of powdered sugar. When this is light and creamy,
add a teaspoonful of vanilla; then gradually beat in two cupfuls of whipped cream.
Place the bowl in a pan of boiling water, and stir constantly for three minutes.
Pour the sauce into a warm bowl, and serve.
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.
|
|
