Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Salt | 1 tsp (6g) | 0 |
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 squares unsweetened crumbs
- 1 cup sugar
- 2 cups milk
- 2 tablespoons butter
- 1 cup powdered sugar
- 1 cup flour
- 1 teaspoon cinnamon
- 1 teaspoon cloves
- 1 teaspoon allspice
- one cup grated chocolate in 1 quart new milk
- 1 quart new milk
- 1 tablespoon butter
- 1 tablespoon vanilla
- 3 eggs
- 5 eggs
- 2 good tablespoons grated mixed in flour
- 2 jelly tins
- 4 eggs
- 3 desserts
- salt
Directions
Mrs. Frank Trowbridge.
i cup ^soft stale bread 1^2 squares unsweetened
crumbs. chocolate.
1 cup sugar. 2 cups milk.
3 eggs. 2 tablespoons butter.
% teaspoon salt. J^ teaspoon vanilla.
Add bread, chocolate, and sugar to cold milk, reserving y2 cup. Cook in double boiler until a smooth paste is formed. Beat yolks of eggs until light. Add reserved milk, salt, and butter, and stir into the hot mixture. Cook until it thickens, then add vanilla. Turn into a buttered dish and bake 20 minutes in a moderate oven. Cool slightly, cover with meringue, and bake 8 minutes. Serve very cold, with cream.
Beat whites of eggs until stiff, and add gradually % cup powdered sugar. Continue beating, and cut and fold in % cup powdered sug'ar and add y2 teaspoon vanilla.
CHOCOLATE PUDDING No. 1.
Mrs. G. A. Rentschler. #
1 cup powdered sugar. 1 cup flour.
5 eggs; beat whites sepa- Little over y2 teaspoon
rately. Royal baking powder,
2 good tablespoons grated mixed in flour.
bitter chocolate. 1 teaspoon cinnamon.
1 teaspoon cloves. 1 teaspoon allspice.
Bake in 2 jelly tins. Take a pint or more of good, thick, sweet cream ; whip and sweeten, and flavor with vanilla to suit taste. Spread between, on top, and sides. When serving, put a generous spoonful of the whipped cream on each plate.
CHOCOLATE PUDDING No. 2.
Mrs. Paul M. Hooven.
One cup grated chocolate in 1 quart new milk. Set on back of stove and let chocolate dissolve. Let come to a boil and stir in beaten yolks of 4 eggs, 1 cup sugar, 1 tablespoon butter, 3
Desserts. 167
tablespoons cornstarch, 1 tablespoon vanilla, which has been dissolved in a little cold milk; cook for a few minutes more, then put into a pudding dish, and when cool enough put a meringue on top, made of the stiffly beaten whites of 4 eggs and Yi cup powdered sugar. Place in oven and brown. Serve cool with cream.