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Three Dainty Desserts
Three Dainty Desserts By KATHERINE B. JOHNSON
Good Housekeeping 1900-07: Vol 31 Iss 1 · Page n39 · View context source ↗
Source evidence: Three Dainty Desserts By KATHERINE B. JOHNSON
Editorial context
Chocolate Cream Pudding is one of a set of "Three Dainty Desserts" contributed by Katherine B. Johnson to Good Housekeeping. It is a gelatin-set chocolate Bavarian-style cream folded with whipped cream, chilled in a mold, and accompanied by a whipped cream sauce folded with egg white.
Original
Chocolate Cream Pudding Soften two tablespoonfuls of gelatine in half a cup of cold water; boil four tablespoonfuls of grated plain chocolate in one cup of water for five minutes; add a pinch of salt, three-fourths of a cup of sugar, and a teaspoonful of vanilla and stir until it boils; add the gelatine, stir until dissolved, strain through cheese cloth and set in a cool place. When it begins to thicken add, by degrees, one pint of stiffly beaten cream, beating with an egg whip until light and foamy all through; pour into a wet mold and set on ice for four hours. Serve cold with cream sauce.
Cream Sauce Beat one cup of rich cream until stiff, add one-half cup of powdered sugar, the stiffly beaten white of one egg, and one teaspoonful of vanil- la and whip until smooth.
At the source
- Publication
- Good Housekeeping 1900-07: Vol 31 Iss 1
- Issue date
- Volume
- 31
- Issue
- 1
- Page / locator
- n39
- Provider record
- View the original provider record ↗
Public rights statementThis material was originally published in the United States in 1900 and is believed to be in the public domain in the United States. Source: Good Housekeeping 1900-07: Vol 31 Iss 1, 1900-07-01, page n39, via https://archive.org/details/sim_good-housekeeping_good-housekeeping_1900-07_31_1. Repastory is not affiliated with or endorsed by Good Housekeeping 1900-07: Vol 31 Iss 1 or its current owner. Rights may vary outside the United States.
Recipe
Ingredients
- 2 tablespoonfuls gelatine
- 1/2 cup cold water
- 4 tablespoonfuls plain chocolate, grated
- 1 cup water
- 1 pinch salt
- 3/4 cup sugar
- 1 teaspoonful vanilla
- 1 pint cream, stiffly beaten
Directions
Soften two tablespoonfuls of gelatine in half a cup of cold water; boil four tablespoonfuls of grated plain chocolate in one cup of water for five minutes; add a pinch of salt, three-fourths of a cup of sugar, and a teaspoonful of vanilla and stir until it boils; add the gelatine, stir until dissolved, strain through cheese cloth and set in a cool place. When it begins to thicken add, by degrees, one pint of stiffly beaten cream, beating with an egg whip until light and foamy all through; pour into a wet mold and set on ice for four hours. Serve cold with cream sauce.
Cream Sauce
Ingredients
- 1 cup rich cream, until stiff
- 1/2 cup powdered sugar
- 1 egg white, stiffly beaten
- 1 teaspoonful vanilla
Directions
Beat one cup of rich cream until stiff add one-half cup of powdered sugar, the stiffly beaten white of one egg, and one teaspoonful of vanilla and whip until smooth.
- Item type
- recipe
- Yield
- Not stated
- Timing
- five minutes; four hours
- Temperature
- Not stated
- Equipment
- cheese cloth, egg whip, mold
Names & connections
Source context
publication context
GOOD HOUSEKEEPING
38 GOOD HOUSEKEEPING
Good Housekeeping 1900-07: Vol 31 Iss 1 · Page n39 · View context source ↗
Source evidence: 38 GOOD HOUSEKEEPING
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