Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons sugar
- 1 pint rich cream
- 6 tablespoons grated chocolate
- 10 tablespoons grated breadcrumbs
- 1 quart milk
- 1 cup brown sugar
- 6 tablespoons
- 4 eggs
- 6 eggs
- 2 whites of egg
Directions
Melt \ ounce Baker's chocolate in a double boiler, stir in 2 tablespoons sugar, and, slowly, 1 pint rich cream ; stir till perfectly smooth. Then add the stiff whites of 4 eggs, and cook 3 minutes, stirring all the time. Pour into a dish and serve cold.
CHOCOLATE PUDDING, NO. 1.
Mrs. E. S. Martin.
Take 6 tablespoons grated chocolate, 10 tablespoons grated breadcrumbs, 1 quart milk. Boil together to the consistency of pap ; when cold, add 1 cup brown sugar, and 6 eggs, leaving out the whites of two. Bake until done. Then make an icing of the 2 whites of egg and 6 tablespoons of. sugar, and spread over the top, browning in the oven. WTien served hot, no sauce is needed ; when cold, cream is nice.
CHOCOLATE PUDDING, NO. 2.
Mrs. E. S. Martin.
Make a solid chocolate cake in a pan with a . tube in the centre. Serve hot. filling the hollow with and pouring over the cake at the last moment, whipped cream.
PUDDINGS AND DESSERTS. J 61