Boiled Cocoanut Pudding

Ingredients

• 1 cocoanut
• ½ lb. of sugar
• 1 cupful of milk
• 2 eggs
• ½ cupful of bread crumbs
• 2 ozs. of butter
• ½ a lemon
• 4 ozs. of candied cherries
• ½ oz. of sifted sugar

Method

1. 1

   Grate finely the white nut, previously removing the brown outside; mix with a quarter of a pound of sugar, a cupful of new milk, and the milk contained in the nut, the whites and yolks of two eggs, half a cupful of bread crumbs, two ounces of butter beaten to a cream, the grated rind of half a lemon, four ounces of candied cherries.

2. 2

   Boil three hours in a basin or china mould, covered with a well floured cloth; when done, turn out onto a silver dish, served with sugar sifted over the pudding.

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 30. The excerpt below is the record exactly as published.

oz. of sifted sugar ; 1 oz. of flour ; \ pint of milk ; J lb. of apricot jam. Break an egg into a basin and beat it well with one ounce of butter ; stir in one ounce of sifted loaf sugar and one ounce of fl.our, and when well mixed a quarter of a pint of milk ; beat for ten minutes, put on small buttered plates, and bake in a quick oven for twenty minutes. Heat some apricot or other jam, and spread on one half of each pancake, folding the other over. Serve in a silver dish on a napkin. : SAVOURIES AND SWEETS. 69 Boiled Cocoanut Pudding. Fok Six Persons. — 1 cocoanut ; ^ lb. of sugar ; 1 cupful I of milk ; 2 eggs ; ^ cupful of bread crumbs ; 2 ozs. of butter ; J a lemon ; 4 ozs. of candied cherries ; ^ oz. of sifted sugar. For serving with the above Pudding. — 1 small cocoanut ; 3 ozs. of castor sugar ; ^ pint of water ; pint of cream ; 1 egg- Grate finely tlie white nut, previously removing the brown outside ; mix with a quarter of a pound of sugar, a cupful of new milk, and the milk contained in the nut, the whites and yolks of two eggs, half a cupful of bread crumbs, two ounces of butter beaten to a cream, the grated rind of half a lemon, four ounces of candied cherries. Boil three hours in a basin or china mould, covered with a well floured cloth; when done, turn out on to a silver dish, served with sugar sifted over the pudding, and if liked surrounded with cocoanut sauce, made as follows : Cocoanut Cream — Boil the finely grated white kernel of a small cocoa- nut with the same weight of castor sugar in half a pint of water, strain through a wire sieve, put the mixture on the fire again and add half a pint of cream, or as a substitute, three-quarters of a pint of new milk thickened with a little arrowroot. Let it boil ; remove from the fire, and when a trifle cooler put in 1 the beaten yolk of an egg, after which allow it to simmer for a few minutes. Tomato Pie. For Six Persons. — 1 J lb. of tomatoes ; J saltspoonful of I Balt ; 3 ozs. of sugar ; ^ a lemon

Cook this with the app: pantry check, scaling, and the assistant.