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Dessert

Georgetown Chocolate Pudding

A chocolate pudding made with grated bread, chocolate, milk, eggs, powdered sugar, and cream of tartar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Georgetown Chocolate Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the pudding

  1. Combine grated bread, chocolate, and sweetened milk in a pot.

  2. Boil until smooth.

  3. Remove from heat and stir in the yolks of 6 eggs and the whites of 2 eggs.

Bake and serve

  1. Pour the mixture into a pudding dish and bake at 350°F (175°C) for about 45 minutes or until done.

  2. Let it cool, then turn out onto a serving plate.

  3. Ice the pudding with the remaining egg whites, powdered sugar, and cream of tartar.

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.

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  3. Chocolate + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

    Shared aroma: guaiacol (smoky, sweet).

  5. Chocolate + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

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

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

What each ingredient does

Grated bread
Absorbs the milk and gives the pudding body and a soft structure.
Chocolate
Provides the main flavor and dark color of the pudding.
Milk
Supplies the liquid that cooks with the bread and eggs into a smooth mass.
Egg yolks
Thicken and enrich the pudding as they set during cooking.
Egg whites
Add structure to the pudding and whip into the icing.
Powdered sugar
Sweetens the icing and dissolves smoothly into it.

The step that matters

Stirring in the egg yolks and whites off the heat. Eggs scramble and turn lumpy when they meet very hot mixture, so removing the pot from heat first lets them blend in smoothly and set evenly during baking.

“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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