Cocoa-nut Pudding

Ingredients

• one cupful of grated cocoa-nut
• a pint of boiling milk
• rather less than a pint of cold milk
• a table-spoonful of corn-flour
• a quarter of a gill of milk
• three well-beaten eggs
• sugar to taste

Method

1. 1

   Soak the grated cocoa-nut in boiling milk, then bring to a boil again.

2. 2

   Add cold milk and corn-flour mixed with a little milk, stir and boil again.

3. 3

   Pour out, cool, then add beaten eggs and sugar.

4. 4

   Pour into a buttered dish and bake in a moderate oven for about three-quarters of an hour.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 228. The excerpt below is the record exactly as published.

Cocoa-nut Pudding. Rice Milk. Cheese. Marketing. For the Day. — A pair of thick Soles (January 3rd) ; a Loin of Lamb ; Potatoes ; Green Peas, if they are to be had ; Parsley ; a fresh Cocoa-nut, or a small tin of Desiccated Cocoa-nut ; half a pint of Mushrooms. For To-morrow.— Half a dozen small fresh Mackerel (April 4th) ; a tin of Bovill’s Potted Pheasant ; the tail end, or, if preferred, a cut from the middle, of a moderate-sized Salmon ; Shrimps for sauce ; a small Cucumber for garnish ; a fillet of Veal (March 14th) ; half a pound of Bacon in rashers ; Ingredients for forcemeat (June 27th); Potatoes; Broccoli; Apples, Lettuce, Endive, & c., for Hambro’ Salad (see below). Breakfast. — Collared Tongue (Note, January 3rd) ; Buttered Eggs (January 16th) ; Vienna Bread (August 26th); Bice Milk (June 18th). Luncheon. — Beef a la Mode and Bice Mould prepared yesterday. Dinner. — Soles, Filleted, Boiled, and Baked (March 1st) ; Brown Butter Sauce (February 12th) ; Loin of Lamb, Braised (May 22nd) ; New Potatoes (April 12th) ; Green Peas (July 12tli). Cocoa-nup Pudding. — Take one cupful of grated cocoa-nut or of desiccated cocoa- nut, pour upon it a pint of boiling milk, let it soak for awhile ; put it in a saucepan, bring it again to the boil, and add rather less than a pint of cold milk and a table-spoonful of corn-flour mixed to a smooth paste with a quarter of a gill of milk. Stir the mixture and let it boil again. Pour it out, and when cool add three well-beaten eggs A YEAR'S COOKERY. 287 and sugar to taste

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