The 1901 Cookbook Archive
No. 491 — Chocolate Sauce for Puddings and Rice Cutlets
English historical translation of Molokhovets recipe No. 491 from the 1901 Russian cookbook, retaining original methods and measures.
Beat two yolks with fine sugar until pale, and stir in half a bar of chocolate.
Dilute with two glasses of milk that has been boiled and allowed to cool slightly. Whisk over the heat until thick, but do not boil. Pour the hot sauce over pudding.
To provide
2 glasses of milk or cream 2 yolks | ¼ glass of sugar and ⅓ bar of chocolate |
Historical editorial note: The directions call for half a chocolate bar, while the ingredient box lists one-third of a bar.
Original source: Read Russian recipe No. 491. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.