Peggy dredged this up from an ancient text (her recipe book when we were newly wed), and it strikes a chord with me. My grandfather Earle was a chemical engineer, and in one of his early jobs worked for Royal Pudding, developing the specific recipe or \u201cformula\u201d used to make Royal chocolate pudding, or so I was told. I think I know what went into the package…<\/p>\n\n\n\n
Combine in saucepan:<\/p>\n\n\n\n
For chocolate…<\/p>\n\n\n\n
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2\/3 C sugar<\/li>\n\n\n\n
3 T cocoa powder<\/li>\n<\/ul>\n\n\n\n
For vanilla…<\/p>\n\n\n\n
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1\/3 C sugar<\/li>\n<\/ul>\n\n\n\n
For all…<\/p>\n\n\n\n
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1\/4 C cornstarch<\/li>\n\n\n\n
1\/8 t salt<\/li>\n<\/ul>\n\n\n\n
Whisk dry ingredients together, then whisk in <\/p>\n\n\n\n
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2 3\/4 C milk<\/li>\n<\/ul>\n\n\n\n
Stirring constantly, bring this mixture to a boil. Boil about a minute, until pudding thickens. Let pudding cool slightly, then whisk in:<\/p>\n\n\n\n
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1 T vanilla extract<\/li>\n\n\n\n
2 T butter<\/li>\n<\/ul>\n\n\n\n
Serve warm or cold. Pudding can be covered with plastic wrap to prevent the formation of a skin.<\/p>\n\n\n\nThe original recipe page<\/figcaption><\/figure>\n\n\n\n
I haven\u2019t made this in years, but it\u2019s a damned inexpensive treat for poor newlyweds!<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\nWhisked smooth, heated to a boil, then butter and vanilla extract are added at the end. Boy was this good with ice cream… <\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"
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