Homemade
Chocolate Recipes:
Cocoa
Meringue Pudding
(* All measurements should be level.)
- 1 cup of milk,
- 2 eggs (yolks),
- 2 tablespoonfuls
of flour,
- Pinch of salt,
- 4 teaspoonfuls of
Baker's
Cocoa,
- 3 tablespoonfuls
of sugar,
- * a teaspoonful of
vanilla.
Put the milk in the upper part of the double-boiler, and heat. Mix flour and cocoa
together and soften in a little cold milk; mix until free from lumps. When the milk
is hot, add the flour, and cook, stirring often, eight or ten minutes. Beat yolks
of eggs lightly; add sugar and salt, and mix well. When mixture in double-boiler
has cooked sufficiently, strain it over the mixture in the bowl. Put back in double-boiler
and allow it to cook one or two minutes (stirring constantly), just enough to slightly
thicken the eggs. Remove from the stove, and when cool add vanilla and put in the
serving-dish. Cover with a meringue. Place dish on a board, put in the oven with
the door open, and allow it to remain there for ten or fifteen minutes, and when
the meringue will not stick to the fingers, close the door and let it brown slightly.
This pudding can be eaten warm or cold, but is much better cold. This will serve
four persons generously.
Recipe Credit: Miss Elizabeth Kevill Burr
Note: These recipes date from the late 1800's to early 1900's. Use substitute ingredients
when the recipe calls for it, i.e., "Baker's Cocoa" is no longer sold in
stores. Adjust substitute measurements as needed. It is recommended that you stick
to the BAKER'S® brand wherever possible for the most accurate results.
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