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Dessert

Chocolate Pudding

A chocolate pudding made with soaked bread crumbs, milk, chocolate, sugar, salt, eggs, and vanilla.

From an old cookbook · modernised transcription
By Friday club, Yarmouth, Mass. [from old catalog] · From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Bread and milk are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Chocolate Pudding

Ingredients

Directions

Prepare

  1. Soak one cup bread crumbs in one and one-half cups boiling milk for one-half hour.

  2. Melt one square chocolate.

Make the pudding

  1. When the chocolate is a smooth paste, mix in a quarter cup of sugar, a pinch of salt, a teaspoonful of vanilla, and the beaten yolks of two eggs.

  2. Mix the mixture with the soaked crumbs.

  3. Add the beaten whites of eggs.

Bake and serve

  1. Bake about three-quarters of an hour.

  2. Serve with whipped cream or hard sauce.

Nutrition, whole recipe (rough)

886Calories
29 gProtein
23 gFat
137 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0

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

By Friday club, Yarmouth, Mass. [from old catalog]. 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. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

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

  4. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Bread crumbs
Soak up the hot milk and give the pudding body and a soft structure.
Milk
Softens the crumbs and provides the moisture that makes the pudding tender.
Chocolate
Gives the pudding its flavor and richness.
Eggs
Yolks thicken and enrich the pudding, while beaten whites add lightness and help it set.
Sugar
Adds sweetness and balances the bitterness of the chocolate.

The step that matters

Add the beaten whites of eggs. Beaten egg whites hold air bubbles that help the pudding rise and become light. Stirring them in too vigorously deflates that foam, so the pudding bakes up denser and less airy.

“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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