A pilgrimage to resource efficiency 

Chocolate Bavarian Pudding

Recipe from the Great Depression

1 pint (2 cups) Milk
1 ounce (4 tablespoons) Cocoa
1/2 ounce (5 teaspoons) Gelatine
1/4 pint ( 1/2 cup) Heavy Cream
2 Egg Whites
6 ounces ( 3/4 cup) sugar
2 teaspoons Vanilla

Soak the gelatine in half of the milk for five minutes; boil the other half of the milk with the sugar and cocoa. When boiling, remove from the fire and pour slowly on the milk with the gelatine and place on ice to cool.

When cold, and just before it begins to set, mix in the vanilla, the cream, and the egg whites beaten firm. Mix well on ice until it thickens somewhat.

Pour into small or large jelly moulds, pudding dishes or cups, then place in the ice-box to set, usually about one hour. When set, unmould into a cold, deep dish, and serve with a vanilla mousseline sauce around.

The yolks of the eggs may be used to make the sauce.

Note: To unmould, dip the moulds in lukewarm water so as to loosen the pudding. Know sparkong gelatine is a good gelatine for desserts.

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