Recipe: Chocolate Pudding

  •  1 egg.
  •  2 tbsps. cornstarch.
  •  3 tbsps. sugar.
  •  1/2 tsp. vanilla.
  •  1 pint milk.
  •  1 tbsp. boiling water.
  •  1/2 tsp. salt.
  •  1 oz. shaved chocolate.

Reserve 1/2 cup milk, put the remainder on the fire in a double boiler. Mix the cold milk with the cornstarch and salt. Beat the egg well and add to the cornstarch mixture. Stir this into the boiling milk and stir well. Put the chocolate, sugar and boiling water into a small frying pan or Saucepan, and set over a hot fire. Stir until the mixture is smooth and glossy; beat this into the PUDDING and cook for 2 minutes longer. Take from the fire and add the vanilla. Dip a mould into cold water and turn the PUDDING into it. Set away to cool. When cold and stiff, turn out on a flat dish and surround with whipped CREAM; or serve with CREAM and sugar or a soft CUSTARD.

The Fun of Cooking, by Caroline French Benton (Year 1915)