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Dessert

Chocolate Pudding

Chocolate pudding made with milk, chocolate, sugar, corn starch, and spices.

From an old cookbook · modernised transcription
By Towanda, Pa. Christ church. Young ladies society. [from old catalog] · From a historical cookbook (Internet Archive) · 17 ingredients
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Why it works: Clove and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,189 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Chocolate Pudding

Ingredients

Directions

Make the chocolate base

  1. Cook the milk, let it come to a boil, then stir in the chocolate, sugar, and corn starch and let it thicken.

  2. Add one egg, one and a half cups milk, butter the size of a hickory nut, and one teaspoonful baking powder.

Fry and layer

  1. Put a little butter in a frying pan on the stove and let it melt; when the bottom of the pan is covered, put in about half the above recipe.

  2. When it is a light brown, turn over with a pancake shovel.

  3. When done, take out of the pan, spread with butter and any kind of preserves you like, then put in the rest, doing the same as before, putting preserves on the top.

  4. Eat hot without sauce.

Steam and sauce

  1. Steam huckleberry pudding for three hours.

  2. Stir sauce to a cream.

  3. Beat whites of the eggs and stir in lightly.

Nutrition, whole recipe (rough)

1059Calories
29 gProtein
35 gFat
156 gCarbs

Counts 9 of 11 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Molasses1 tbsp (20g)58
Sugar1 tbsp (12.5g) granulated49
Clove1 tsp ground (2g)7
Cinnamon1 tsp ground (2.6g)6
Waternot in our table0
Hickory Nutnot in our table0

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

By Towanda, Pa. Christ church. Young ladies society. [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. Clove + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Corn + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together647 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  4. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

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

What each ingredient does

Chocolate
Provides the chocolate flavour and colour of the pudding.
Corn starch
Thickens the milk mixture into a smooth custard-like base.
Eggs
Add richness and structure to the batter.
Baking powder
Releases gas to lighten the pudding as it cooks.

Swap the clove

How well each one fits the dish's main ingredients (milk, chocolate, corn, molasses, cinnamon, butter, egg):

  1. Nutmegfits better
  2. Clovethe original
  3. Cardamomfits about as well
  4. Allspicefits about as well

Fit is the average pairing score against milk, chocolate, corn, molasses, cinnamon, butter, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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