Ingredients
1 * jan cargill *
2 cup milk
2/3 cup sugar
1 tbsp flour
1 tbsp corn starch
2 tbsp cocoa (well rounded)
1 egg
1 tsp vanilla
1 salt (dash)
Directions
Mix dry ingredients, then add milk and beaten egg and 1 tsp vanilla.
Cook until thick. Beat smooth and serve with whipped cream.
Micro Instructions: *************** Blend
sugar,cornstarch,cocoa,salt and flour together. Slowly stir in milk.
Micro on High 5-7 minutes(stir every 3 min). Stir a small amount of
hot pudding into beaten egg and return this to pudding, mixing well.
Micro at Med Hi 1-3 minutes (Stirring every 1 minute) until smooth
and thick. Add vanilla and butter stirring until butter is melted.
Pour into 4 dishes. Can be doubled. Pie calls for a doubled recipe
but only 3 cups of milk. Remember to adjust times in micro for a
doubled recipe. Recipe from Marion Cargill of Island Pond, Vermont
Servings: 4 servings
Chocolate Pudding Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
Historians have traced the existence of recipes way back into history, certainly as far into history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, sadly, these ancient recipes were just simple hieroglyphic instructions for meal preparation.
Fascinatingly, the oldest recipe in existence, according to Professor Solomon Katz, are some clay tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `blissful`. As our culinary historical trip moves to more modern times there were a couple of interesting recipe books published in the 14th Century ; a recipe book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these books are unconnected to the indian curry that is served today, but rather accounts of the types of food prepared by the cooks of the rich and powerful of that period. Over the following few centuries, the rich and powerful families of Europe competed with each other to lay on the most extravagent banquests, and as a consequence, cooks and their recipe collections were highly sought after. Even so, it wasn`t until the 19th century that cookery and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collating, testing, and recording popular recipes of the day. By the arrival of the twentieth century, cookery publications are in high demand, as a result of more people being able to read, more free time and being a little richer. |
We hope you enjoy this Chocolate Pudding recipe.
