Cocoa-nut Pudding
From Virginia Cookery-book, 1884
Serves 3
This quantity makes three puddings in deep plates.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 83. The excerpt below is the record exactly as published.
Cocoa-nut Pudding. To one large cocoa-nut, grated, beat the yolks of twelve eggs with three-quarters of a pound of sugar. Cream seven ounces of butter, and whip up half a pint of sweet cream ; add the cocoa-nut last. Bake in puff -paste
Cook this with the app: pantry check, scaling, and the assistant.