Recipe: Mrs. Armstrong’s Chocolate Pudding

Soften three cups of stale bread in an equal quantity of milk. Melt two squares of Walter Baker & Co.’s Chocolate over hot water and mix with half a cup of sugar, a little salt, three beaten eggs and half a teaspoonful of vanilla. Mix this thoroughly with the bread and place in well-buttered CUSTARD-cups. Steam about half an hour (according to size) and serve in the cups or turned out on warm plate.—Mrs. Helen Armstrong.

Chocolate and Cocoa Recipes and Home Made
Candy Recipes, by Miss Parloa (Year 1909)