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Chocolate Pudding
3 teaspoons baking powder Whites 2 eggs 11 squares unsweetened chocolate 1/8 teaspoon salt ¼ teaspoon vanilla Cream the butter, and add one-half the sugar gradually. Beat yolks of eggs until thick and lemon-colored, and add, gradually, remaining sugar. Combine mixtures, and add milk alternately with flour mixed and sifted with baking powder and salt; then add whites of eggs beaten until stiff, melted chocolate, and vanilla. Bake in an angel-cake pan, remove from pan, cool, fill the centre with whipped cream, sweetened and flavored, and pour around.
Chocolate Sauce. Boil one cup sugar, one-half cup water, and a few grains cream-of-tartar until of the consistency of a thin syrup. Melt one and one-half squares chocolate and pour on gradually the hot syrup. Cool slightly, and flavor with one-fourth teaspoon vanilla.
Custard Soufflé 3 tablespoons butter 1/4 cup flour 1/4 cup sugar 1 cup scalded milk 4 eggs ½ teaspoon salt Melt butter, add flour, and gradually hot milk. Bring to boiling-point and pour on to yolks of eggs beaten until thick and lemon-colored, and mixed with sugar and salt; cool, and cut and fold in whites of eggs beaten stiff and dry. Turn into buttered pudding-dish, and bake from thirty to thirty-five minutes in slow oven; take from oven and serve at once, if not served immediately it is sure to fall; serve with Creamy or Foamy Sauce.
Apricot Soufflé Drain and reserve syrup from one can apricots and cut fruit into quarters, then put closely together on bottom of a buttered baking-dish. Pour over Custard Soufflé mixture. Bake from thirty-five to forty minutes in a slow oven. Serve with apricot syrup and whipped cream sweetened and flavored with vanilla or vanilla ice cream. Canned peaches may be used in place of apricots.
Yolks 4 eggs Lemon Soufflé Grated rind and juice 1 lemon 1 cup sugar Whites 4 eggs Beat yolks until thick and lemon-colored, add sugar gradually and continue beating, then add lemon rind and juice. Cut and fold in whites of eggs beaten until dry; turn into buttered pudding-dish, set in pan of hot water, and bake thirty-five to forty minutes. Serve with or without sauce. 2 tablespoons butter 2 tablespoons flour 3/4 cup milk
A tube-pan cake served hot as a pudding, with whipped cream in the well and a cooked chocolate sauce poured around. The ingredient list as printed is incomplete, so treat the method as the useful part and lean on a proportion you trust for the batter itself.
- Incomplete quantitiesThe list gives baking powder, egg whites, chocolate, salt and vanilla, but the butter, sugar, flour, milk and egg yolks called for in the method have no amounts attached. The chocolate figure is also unreadable as printed. This cannot be scaled reliably without a comparable butter-cake proportion to work from.
- Squares of chocolateA square of unsweetened chocolate in this book is one ounce. Modern unsweetened baking bars are usually sold in one-ounce sections or in four-ounce bars, so the substitution is direct.
- Angel-cake panA plain tube pan, straight-sided with a central funnel, roughly 9 to 10 inches across. Butter and flour it; unlike true angel cake, this batter is enriched and will stick.
- OvenNo temperature is given. A butter cake of this size belongs in a moderate oven, 350F, for about 35 to 45 minutes, tested with a skewer in the thickest part of the ring.
- Melted chocolate goes in lastThe chocolate is added after the stiff whites, as printed. Have it melted and only just warm before it goes in; hot chocolate deflates the whites, and cold chocolate seizes into threads through the batter.
- Fold, do not beatOnce the whites are in, work with a spatula and stop as soon as the colour is even. The cake's lift comes from the whites as much as from the baking powder.
- The sauceBoil the sugar and water to a thin syrup, around 5 to 8 minutes at a full boil. The pinch of cream of tartar inverts some of the sugar and keeps the sauce from turning grainy as it cools. Pour the hot syrup onto the melted chocolate gradually, stirring, or it will separate.
- ServingCool the cake, as directed, fill the centre with sweetened whipped cream and flood the plate with chocolate sauce. Assemble shortly before serving; the cream slumps quickly.
The word "pudding" was used loosely in American kitchens around 1900: it covered steamed suet puddings, baked custards, soufflés and, as here, a plain butter cake dressed with cream and sauce. What made it a pudding rather than a cake was its place in the meal and the fact that it arrived with a sauce. Unsweetened chocolate was commonly sold in one-ounce squares — Walter Baker & Company, of Dorchester, Massachusetts, being the best-known New England supplier — which is why recipes of the period count chocolate by the square rather than by weight.