A historical dessert from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900). For sauce: melt butter, add flour and sugar; then add one cup milk or water, cook until thick; add vanilla and pinch salt; serve hot or cold; can be reheated
Preserved exactly as written in the original source
sift cocoa, flour and baking powder
mix well and put in six butter cups
steam one-half hour
Modern guidance to help you succeed with this vintage recipe
Steaming rather than baking creates a moist, pudding-like texture by surrounding the batter with constant, gentle heat and humidity that prevents a dry crust from forming. The cocoa powder is sifted with the flour to prevent lumps and ensure even chocolate distribution throughout. The baking powder activates in the moist steam environment, creating a light, airy structure while the butterfat emulsifies with the egg and milk to produce a tender crumb.
The batter can be mixed and portioned into buttered cups up to 2 hours ahead, covered tightly with plastic wrap, and refrigerated. Add 5 minutes to the steaming time if cooking from cold. The sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
Store the cooled puff balls in an airtight container in the refrigerator for up to 3 days. Reheat individual portions by steaming for 5-7 minutes or microwaving for 30-45 seconds until warmed through. The sauce can be reheated gently on the stovetop or in the microwave, stirring frequently. The texture is best when served the same day.
AI-generated tips from Chef Cecil's culinary database
The batter can be mixed and portioned into buttered cups up to 2 hours ahead, covered tightly with plastic wrap, and refrigerated. Add 5 minutes to the steaming time if cooking from cold. The sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
Store the cooled puff balls in an airtight container in the refrigerator for up to 3 days. Reheat individual portions by steaming for 5-7 minutes or microwaving for 30-45 seconds until warmed through. The sauce can be reheated gently on the stovetop or in the microwave, stirring frequently. The texture is best when served the same day.
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