Chocolate Pie. — Prepare a plain flat cake, having it so thick
that when cooked it can be opened (that is, the top separated
from the bottom). Make a mixture of loz.' of Chocolate finely
powdered and 1 breakfast-cupful of sugar well mixed together ;
then add gradually j breakfast-cupful of boiling- milk and
the yolks of two eggs well beaten, with a little vanilla✪ Chocolate Pie for
flavouring, and put it on the fire for ten minutes to simmer.
Take it off, and when quite cold spread the bottom-half of the
cake over with it, put on the top, sprinkle over with a
little caster sugar, and serve. See Fig. 458.
Chocolate Pistachios. — Put the required quantity of grated
Chocolate into a hot iron mortar, and pound it well with
the pestle, also heated. Take a little out at a time, wrap it
round a pistachio (rolling it in the hand to give it shape),
and throw it into nonpareils. Continue in this way until as
many are done as are wanted. Store them away in boxes or
tins.
Chocolate Pudding'. — (1) Put lj pints of milk into a pan to
boil. Put 4 table-spoonfuls of scraped Chocolate into a
small saucepan, with 2 table-spoonfuls of boiling -water and
4 table-spoonfuls of caster sugar, and put the pan over
the fire until the paste is smooth and glossy ; then stir
it into the boiling milk. Mix 4 table- spoonfuls of cornflour
with j pint of milk and 1 teaspoonful of salt ; pour this into
the boiling milk, and stir for about three minutes. Take a
fancy mould, dip it into water, pour in the mixture, and let
it remain for a quarter-of-an-hour ; then turn it out on to
a dish, and heap some well-whipped cream all round it.
Sugar and cream, or vanilla sauce, may be served with it.
(2) Put in a saucepan 3oz. of grated Chocolate, 1 teaspoonful
each of nutmeg and cinnamon, and lqt. of milk, the latter
being added gradually whilst stirring, put the lid on, and
let the mixture come to the boil. Take the saucepan off
the fire for a few minutes whilst the Chocolate is stirred
up from the bottom, and press out the lumps ; then put it
on the fire again, and when it boils, stir in slowly alb. of
caster sugar; then set it away to cool. Beat six or eight
eggs✪ Chocolate Pudding very light, pour them into the pan of Chocolate when
this is quite cold, beat all well together, and bake. It will
bake best by being put in a pan of boiling water. To be
eaten cold.
(3) Warm 2oz. of butter, and beat it to a cream with
2oz. of caster sugar ; then mix in the beaten yolks of three
Chocolate — continued .
eggs, and 3 heaped table-spoonfuls of grated Chocolate.
Whisk the whites of the three eggs to a stiff snow, and mix
this in. Butter the interior of a dome-shaped mould, fill
it with the mixture, tie a sheet of buttered paper over the
top, and bake it in a moderate oven. When cooked, turn
the contents of the mould on to a hot dish that has been
garnished with a folded napkin, or an ornamental dish-paper,
and serve.
Page 333 · 3 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Chocolate Pie. — Prepare a plain flat cake, having it so thick that when cooked it can be opened (that is, the top separated from the bottom). Make a mixture of loz.' of Chocolate finely powdered and 1 breakfast-cupful of sugar well mixed together ; then add gradually j breakfast-cupful of boiling- milk and
the yolks of two eggs well beaten, with a little vanilla for flavouring, and put it on the fire for ten minutes to simmer. Take it off, and when quite cold spread the bottom-half of the cake over with it, put on the top, sprinkle over with a little caster sugar, and serve. See Fig. 458.
Chocolate Pistachios. — Put the required quantity of grated Chocolate into a hot iron mortar, and pound it well with the pestle, also heated. Take a little out at a time, wrap it round a pistachio (rolling it in the hand to give it shape), and throw it into nonpareils. Continue in this way until as many are done as are wanted. Store them away in boxes or tins.
Chocolate Pudding. — (1) Put lj pints of milk into a pan to boil. Put 4 table-spoonfuls of scraped Chocolate into a small saucepan, with 2 table-spoonfuls of boiling -water and 4 table-spoonfuls of caster sugar, and put the pan over the fire until the paste is smooth and glossy ; then stir it into the boiling milk. Mix 4 table- spoonfuls of cornflour with j pint of milk and 1 teaspoonful of salt ; pour this into the boiling milk, and stir for about three minutes. Take a fancy mould, dip it into water, pour in the mixture, and let it remain for a quarter-of-an-hour ; then turn it out on to a dish, and heap some well-whipped cream all round it. Sugar and cream, or vanilla sauce, may be served with it.
(2) Put in a saucepan 3oz. of grated Chocolate, 1 teaspoonful each of nutmeg and cinnamon, and lqt. of milk, the latter being added gradually whilst stirring, put the lid on, and let the mixture come to the boil. Take the saucepan off the fire for a few minutes whilst the Chocolate is stirred up from the bottom, and press out the lumps ; then put it on the fire again, and when it boils, stir in slowly alb. of caster sugar; then set it away to cool. Beat six or eight eggs very light, pour them into the pan of Chocolate when this is quite cold, beat all well together, and bake. It will bake best by being put in a pan of boiling water. To be eaten cold.
(3) Warm 2oz. of butter, and beat it to a cream with 2oz. of caster sugar ; then mix in the beaten yolks of three
Chocolate — continued .
eggs, and 3 heaped table-spoonfuls of grated Chocolate. Whisk the whites of the three eggs to a stiff snow, and mix this in. Butter the interior of a dome-shaped mould, fill it with the mixture, tie a sheet of buttered paper over the top, and bake it in a moderate oven. When cooked, turn the contents of the mould on to a hot dish that has been garnished with a folded napkin, or an ornamental dish-paper, and serve.
Records on this page
Chocolate PieChocolate PuddingChocolate Pudding