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Dessert

Chocolate Corn Starch

A chocolate pudding made with corn starch, milk, eggs, sugar, and vanilla, served cold with cream.

From an old cookbook · modernised transcription
By Chippewa Falls, Wis. Episcopal church. Ladies aid society. [from old catalog] · From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Chocolate Corn Starch

Ingredients

Directions

Make the chocolate base

  1. Pour one pint of boiling milk over twelve tablespoonfuls of grated chocolate, adding three tablespoonfuls of corn starch.

  2. Add three eggs well-beaten, one pint of cold milk, three tablespoonfuls of sugar, and one teaspoonful of vanilla to the melted chocolate.

Cook and serve

  1. Boil all together for one minute, stirring briskly.

  2. Pour into molds and serve cold with cream.

Nutrition, whole recipe (rough)

443Calories
16 gProtein
22 gFat
43 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12

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

By Chippewa Falls, Wis. Episcopal church. Ladies aid 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. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  3. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

    Shared aroma: guaiacol (smoky, sweet).

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

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

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Corn starch (in the method)
Thickens the milk and chocolate mixture into a smooth, sliceable pudding.
Eggs
Add richness and help the pudding set as it cooks.
Grated chocolate
Provides the main chocolate flavour and some body to the pudding.
Milk
Forms the liquid base that the starch thickens.

The step that matters

Boil all together for one minute, stirring briskly. Corn starch only thickens once it reaches a boil, and constant stirring prevents lumps and scorching on the bottom of the pan. Stopping too early can leave the pudding thin.

“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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