
A historical dessert from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900).
Preserved exactly as written in the original source
Mix the cornstarch, cocoa and sugar and mix with a little cold milk
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scald remaining milk and thicken with the cornstarch mixture
Modern guidance to help you succeed with this vintage recipe
Cornstarch granules absorb hot liquid and swell, forming a network that traps water molecules and creates a smooth, pudding-like gel. Mixing the starch with cold milk first prevents clumping—dry starch added directly to hot liquid would gelatinize on contact, creating lumps. The cocoa's fat content and the milk proteins work together to create a creamy, stable emulsion that sets into a silky custard when chilled.
This dessert must be made at least 3 hours ahead to allow proper setting time, and can be prepared up to 2 days in advance. Cover the surface with plastic wrap pressed directly against the pudding to prevent skin formation, then refrigerate until ready to serve.
Store covered in the refrigerator for up to 4 days. Press plastic wrap directly on the surface to prevent a skin from forming. If unmolded, store in an airtight container. The texture is best when served chilled within 48 hours.
AI-generated tips from Chef Cecil's culinary database
This dessert must be made at least 3 hours ahead to allow proper setting time, and can be prepared up to 2 days in advance. Cover the surface with plastic wrap pressed directly against the pudding to prevent skin formation, then refrigerate until ready to serve.
Store covered in the refrigerator for up to 4 days. Press plastic wrap directly on the surface to prevent a skin from forming. If unmolded, store in an airtight container. The texture is best when served chilled within 48 hours.