Chocolate Pudding |
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|---|---|
| The Institute Cook Book by Helen Cramp, 1913 | |
| Ingredients | Instructions |
| Number of servings unknown | |
| 2 T. cornstarch | Dissolve the cornstarch in a little cold milk or water and add it to the pint of milk which has just been brought to a boil. Add the sugar and chocolate; boil until the mixture thickens; pour into wet molds and set aside to cool. At serving time turn from molds and serve with whipped cream or boiled custard sauce. |
| 1 pint milk | |
| 2 T. grated chocolate | |
| 1/2 c. sugar | |