Taken from the 1948 Culinary Arts Institute Encyclopedic Cookbook (a wedding gift to my mother).
1 ounce (square) chocolate
1 pint milk
1/2 cup sugar
3 Tbsp cornstarch
1/4 tsp salt
1 tsp vanilla
1 tsp butter
Melt chocolate in 1/2 cup milk, stir until well blended.
Heat remaining milk and add chocolate mixture. Sift sugar, cornstarch and salt together and add to hot milk gradually.
Cook, stirring constantly, until thickened. Add vanilla and butter. Pour into serving dishes and chill.
Vanilla Pudding: Omit chocolate. Prepare as above.
Did you make this recipe? Share your photo here:
Make sure the page has finished loading before you upload a photo.
Max photo size is 512KB. The best size to upload is 500 x 375 pixels.
By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.