Cocoa-nut Pudding
From Cassell's dictionary of cookery, 1892
Serves 6
Time to bake is one hour and a half; to boil, three hours. Sufficient for four or five persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 386. The excerpt below is the record exactly as published.
the white part of a cocoa- jiut finely-grated, four eggs well beaten, and a cupful of new milk. Butter some square tins, ;ind line them with buttered paper, spread the mixture in them about an inch and a half in depth, and bake ixi a good oven. When they are sufficiently baked, spread some sugar icing over them, and return them to the o\-en for a minute or two to dry. Time to bake, from thirty to forty minutes. Probable cost, 2s. 3d. for this quantity. Sufficient for two or three small cakes, or one lai'ge one. Cocoa-nut Pudding.— Mi.x two eggs well beaten with a cupful of new milk and the milk of the cocoa-nut, if the latter is quite sweet. Take off the brown skin of the nut, and grate the white part as finely as possible. Mix it with thi-ee table-spooafuls of finely- grated bread-crumbs, three table-spoonfuls of sifted sugar, three ounces of beef suet finely shred, six ounces of Muscatel raisins, and a tea- spoonful of lemon-rind
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.