Cocoa-nut Pudding (another way)

Ingredients

• a large, fresh cocoa-nut
• a quarter of a pound of fresh butter
• a quarter of a pound of sifted sugar
• a pint of new milk or cream
• five eggs well beaten
• a tiny pinch of salt
• the eighth of a nutmeg grated

Method

1. 1

   Remove the brown skin from the cocoa-nut and grate the white part.

2. 2

   Mix the butter, sugar, and grated cocoa-nut thoroughly, then add the milk or cream, beaten eggs, salt, and grated nutmeg.

3. 3

   Pour the mixture into a well-buttered dish and bake in a good oven.

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.

Cocoa-nut Pudding (another way).— Take a large, fresh cocoa-nut, remove the brown skin, and grate the white part as finely as pos- sible ; mix verj- thoroughly a quarter of a pound of fresh butter, a quarter of a pound of sifted sugar, and the gi-ated cocoa-nut ; when they are quite smoothly mixed, add a pint of new milk or cream, five eggs well beaten, a ti:;y pinch of salt, and the eighth of a nutmeg grated

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