Rating: 5 out of 5 stars
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68 Original and Authentic Desserts Recipes
Rating: 5 out of 5 stars
5/5
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About this ebook
"68 Original and Authentic Desserts Recipes" containing original and authentic desserts recipes: Chocolate pudding, Steamed chocolate pudding, Chocolate tart, Apple dowdy, Duling apple dumplings, Apple pudding, Apple charlotte, Apple pudding style
2, Apple souffle, Custard souffle, Washington pie, Rice pudding, Coffee souffle, Lemon rice pudding, Delicious rice pudding, Charlotte russe, Indian pudding, Chocolate cake pudding, Prune pudding, Lemon bread pudding, Simple pudding, English marmalade pudding, Bread and butter pudding, Marlborough pudding, College dumplings, Annies steamed pudding, Christmas pudding, Fruit pudding, Plum pudding, Suet pudding, Rich pastry, Mock cherry pie, Marlborough filling. Imperial
pudding and many more....
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68 Original and Authentic Desserts Recipes - Claude DeLucca
Chocolate Pudding
Put one quart of milk and one and one-half squares of unsweetened chocolate in a double boiler. When milk has reached scalding point beat the mixture with a wire whisk until smooth; then add one-third cup of sugar, one-fourth teaspoon of salt, and two tablespoons of granulated gelatine which has been soaked ten minutes in three tablespoons of cold water. As soon as gelatine has dissolved strain mixture into a mold first dipped in cold water.
Chill, remove from mold, and pour around it the following sauce:
Mint Marshmallow Sauce
Put one-fourth cup of boiling water and one-half cup of sugar into a small saucepan and boil until it has reached consistency of a thin syrup. Add eight marshmallows, cut in small pieces, and pour mixture gradually, while beating constantly, on the white of one egg, beaten stiff, but not dry. Color light green, using vegetable coloring, and add one drop of oil of peppermint.
Chocolate Pudding Style 2
2 ½ cups of milk
2 cups of bread crumbs
2 squares of chocolate
½ cup of sugar
3 eggs
Scald the milk, add chocolate, grated, and bread crumbs. Take from fire and add the sugar and beaten egg yolks. Bake in pudding dish fifteen minutes.
Make a meringue of the whites of the eggs and three tablespoons of sugar; spread over the pudding and brown.
Serve hot with Hard Sauce.
Steamed Chocolate Pudding
¾ cup of sugar
½ cup of milk
1 cup of flour
1 egg
1 teaspoon of butter
1 ½ squares of chocolate, melted
½ teaspoon of soda
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