Cocoa-Nut Pudding
From The handy dictionary of cookery, 1890
Add more boiling water as needed.
Presented as published in 1890. 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 The handy dictionary of cookery (1890) by Mary A. Everard, page 80. The excerpt below is the record exactly as published.
half a pint of boiling milk, stirring briskly all the time ; return it to the pan ; stir over the fire a few seconds till thick. Do not allow it to boil, or it will curdle. Pudding*, Canary. Take three eggs and their weight in sugar and butter ; cream the butter and sugar together. Add the rind of one lemon grated, the yolks and whites beaten together, and lastly, the weight of two eggs in flour. Pour in a greased mould, cover it with a greased paper, and steam two hours, allowing the boiling water to come half way up the sides of the mould. Pudding*, Cheese. Put into a saucepan half a pint of milk and one ounce of butter. When it boils pour it over a breakfast-cup of bread crumbs ; allow them to soak ten minutes, then add a quarter of a pound of grated cheese. Stir all over the fire till thick ; do not allow it to boil or it will curdle. When this is done turn it out into a basin. After it is quite cool, mix in M4 DOMESTIC COOKERY. two well-beaten eggs, a tiny pinch of salt, pepper, and mus- tard. Pour the mixture into a greased pie-dish ; cover the top with some small pieces of butter. Bake it in a moderate oven fifteen minutes. Pudding*, Chestnut. Take twenty fresh chestnuts ; boil them three-quarters of an hour, blanch and beat them in a mortar to a paste. Beat six eggs, leaving out two whites, a little cinnamon and salt ; mix all together ; add a pint and a half of sweet new milk, and two ounces of butter melted. Sweeten to taste. Line your dish with puff paste or rough puff, pour in the pudding, and bake it. Pudding*, Cocoa-Nut. Put into a basin a breakfast-cup of bread crumbs, pour over them half a pint of boiling milk, cover the basin, and allow them to soak ten minutes. Beat two ounces of butter to a cream with four ounces of sugar ; add to them the yolks of four eggs well beaten, half a pound of cocoa-nut grated, the juice of one lemon
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