Chocolate Custard (1877)

From Buckeye Cookery and Practical Housekeeping (1877)
Recipe contributed by Miss Burnie Johnson

This chocolate custard was a rich and luxurious treat for 19th-century households — smooth, thickened with egg yolks and cornstarch, and made with real chocolate. Often served cold alongside white cake, it was both a comfort and a celebration. Recipes like this reveal the early American love affair with chocolate, adapted into European-style puddings and custards by home cooks across the country.

Ingredients

• 2 sections (squares) unsweetened chocolate (approx. 2 oz)
• 1 quart milk (4 cups)
• 1 cup sugar
• 6 egg yolks
• 1 heaping tablespoon cornstarch (approx. 1½ tablespoons)
• Pinch of salt

Instructions
In a saucepan, dissolve the chocolate in the milk over medium heat. In a separate bowl, beat the egg yolks with the sugar and cornstarch until smooth. Slowly pour the hot chocolate milk into the egg mixture, whisking constantly to temper the eggs. Return the mixture to the pot and cook over medium heat, stirring constantly, until thickened — about 5 to 8 minutes. Do not let it boil. Add a pinch of salt, stir well, and remove from heat. Let cool completely and chill before serving.

Notes
This custard was traditionally served cold with slices of plain white cake — a simple sponge or pound cake would have been typical. It’s rich, creamy, and deeply chocolatey despite using modest ingredients. The technique of tempering eggs and thickening over gentle heat was a hallmark of refined 19th-century cooking and shows how everyday cooks mastered the art of custard.

📌 Serving suggestion: Serve chilled in glass dishes or ramekins, alongside plain cake or crisp tea biscuits. Sprinkle a little grated chocolate or nutmeg on top for an elegant finish.

Source
Originally published in Buckeye Cookery and Practical Housekeeping (1877).
Public domain recipe contributed by Miss Burnie Johnson.