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Dessert

Chocolate Pudding

A chocolate pudding made with butter, sugar, eggs, milk, flour, baking powder, salt, vanilla, and melted chocolate, baked and filled with whipped cream.

From an old cookbook · modernised transcription
By Fannie Merritt Farmer · From a historical cookbook (Project Gutenberg) · 10 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 Pudding

Ingredients

Directions

Make the batter

  1. Cream the butter, and add one-half the sugar gradually.

  2. Beat yolks of eggs until thick and lemon-colored, and add, gradually, remaining sugar.

  3. Combine mixtures, and add milk alternately with flour mixed and sifted with baking powder and salt.

  4. Then add whites of eggs beaten until stiff, melted chocolate, and vanilla.

Bake and fill

  1. Bake in an angel-cake pan.

  2. Remove from pan, cool, fill the centre with whipped cream, sweetened and flavored, and pour around.

Make the chocolate syrup

  1. Boil one cup sugar, one-half cup water, and a few grains of cream of tartar until of the consistency of a thin syrup.

  2. Melt one and one-half squares Baker’s chocolate and pour on gradually the hot syrup.

  3. Cool slightly, and flavor with one-fourth teaspoon vanilla.

Nutrition, whole recipe (rough)

1000Calories
29 gProtein
35 gFat
138 gCarbs
What these numbers assume: 8 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
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12
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 Fannie Merritt Farmer. Recipe from a historical cookbook (Project Gutenberg).

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

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

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

Eggs
Whites beaten stiff add lift and an airy structure, while yolks enrich the crumb.
Flour
Provides the structure that holds the cake's crumb once baked.
Baking powder
Releases gas in the batter so the cake rises and becomes light.
Butter
Adds fat for tenderness and a richer mouthfeel in the crumb.
Sugar
Sweetens the cake and helps create a tender, fine-textured crumb.
Baker’s chocolate
Gives the pudding its chocolate flavor and a rich, dark coating.

The step that matters

Adding the stiff egg whites. Whites beaten until stiff trap air that makes the batter rise; if they are deflated during mixing or the batter is overmixed, the cake turns out dense.

“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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