Recipe For Cooking Chocolate Custard Pudding
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 600 of 825.
3 ounces of chocolate. 1 quart of milk. 3 tablespoonfuls of sugar. 7 eggs. 3 tablespoonfuls of hot water. 1 cup of sugar. 1/2 teaspoonful of ground cinnamon. 1/2 teaspoonful of salt. 1 teaspoonful of vanilla. Sugar and vanilla for meringue.
Add the sugar, melted chocolate, hot water, and cinnamon, cooked until glossy, to the milk; beat the eggs, omitting the whites of three, add the cup of sugar, salt, and vanilla and strain into a buttered baking dish. Bake as usual and cover with a meringue made of the whites of the eggs, reserved for this purpose, and one third cup of powdered sugar. Return to the oven for about eight minutes to brown the meringue. Serve cold.