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Dessert

Josephine Honsik

A chocolate pudding made by boiling milk with sugar, grated chocolate, and cornstarch, then chilling and serving with whipped cream.

From an old cookbook · modernised transcription
By Paidar, Marie, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Milk and chocolate are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 9,128 recipes. Both carry gamma-nonanolactone, which smells coconut, sweet. The science ↓

Josephine Honsik

Ingredients

Directions

Make the pudding

  1. Scald one pint milk with one-half cup sugar.

  2. Add two tablespoons grated chocolate.

  3. Add two large tablespoons cornstarch dissolved in a little cold milk.

  4. Boil until thick.

Set and serve

  1. Pour into mold.

  2. Place on ice or in cold place to harden.

  3. Serve with whipped cream sweetened and flavored with vanilla.

Nutrition, whole recipe (rough)

759Calories
22 gProtein
18 gFat
124 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Paidar, Marie, Mrs., [from old catalog] comp. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Milk
Forms the liquid base that the cornstarch thickens and the chocolate flavors.
Cornstarch
Thickens the milk into a smooth, sliceable pudding when heated.
Grated chocolate
Adds chocolate flavor and color to the pudding.

The step that matters

Boil until thick. Cornstarch only thickens fully once it reaches a boil. Stopping early leaves the pudding thin and can leave a raw starchy taste.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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