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Chocolate (Cup seeded raisins egg whites)
cup seeded raisins 2 egg whites Soak rice in milk one half hour; add salt and cook in double boiler until rice is tender. Mix butter, sugar, chocolate, raisins and vanilla; add cooked rice, cream and beaten whites. Fill buttered baking dish, cover with a meringue, brown in a moderate oven, and serve either hot or cold.
Milk may be substituted for the beaten cream if a less ch pudding is desired. See colored illustration, Plate VI, opposite.
The page is a fragment: the top of the ingredient list has been lost, so only the raisins and egg whites survive of what was clearly a longer column. The method is complete enough to follow if you supply proportions from a standard chocolate rice pudding.
- Missing quantitiesRice, milk, salt, butter, sugar, chocolate, vanilla and cream all appear in the instructions but not in the surviving list. Nothing here lets you recover them honestly — a workable starting point for a dish of this era is about 1/2 cup rice to 3 cups milk, 1/2 cup sugar, 2 oz chocolate, 2 tablespoons butter, 1/2 cup cream, but that is reconstruction, not the book's own figures.
- The chocolateLowney's sold unsweetened cake chocolate, and that is most likely what "chocolate" means here. Melt it before mixing; chips or sweetened bar chocolate will throw the sugar out and change the texture.
- The ricePeriod puddings used unconverted long- or medium-grain white rice, which softens and releases starch into the milk. Instant, parboiled or brown rice will not behave the same way.
- Double boilerThe gentle heat is the point — milk and starch scorch readily over direct flame. Expect 45 minutes to an hour over simmering water for the rice to go fully tender, stirring occasionally.
- Moderate oven350F. That is enough to set and colour the meringue without weeping; 15 to 20 minutes is usually plenty since the pudding beneath is already cooked.
- The meringueNote that the beaten whites go into the pudding itself, so the meringue topping requires additional whites and sugar that the fragment does not mention — reckon two whites with 2 tablespoons sugar for a standard baking dish.
- "A less ch pudding"A typesetting casualty for "a less rich pudding." Substituting milk for the whipped cream gives a lighter, looser result.
- YieldA quantity along the reconstructed lines above would fill roughly a 1 1/2-quart dish; the book itself gives no yield.
Lowney's Cook Book (1907), compiled by Maria Willett Howard for the Walter M. Lowney Company of Boston, belongs to a genre of promotional cookbooks that chocolate and cocoa manufacturers used to teach American households what to do with their product beyond drinking it. Rice pudding was already one of the most thoroughly domesticated of English and American nursery desserts, which made it useful terrain: adding melted unsweetened chocolate and a meringue cap turned a plain economy dish into something for the dessert course, and demonstrated the company's cake chocolate in a baked application rather than a beverage. The reference to "colored illustration, Plate VI" is itself a mark of the book's commercial ambition — full-colour food plates were expensive to produce in 1907.