Cocoa-Nut Pudding
From The new Kentucky home cook book, 1884
Serves 10
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 The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 114. The excerpt below is the record exactly as published.
one table-spoonful of butter, the juice of two lemons and the grated rind of one, and one pint of boiling water. Bake in puff paste. Mrs. Dr. Phister. CHESS CAKE. Take the yelks of four eggs and one cupful of white sugar beaten very light, a lump of butter the size of an egg, and one nutmeg grated ; make a rich paste, and bake it in small pans ; slice citron, and put two or three pieces in the bot- tom of each pan; then put in the batter, and bake in a quick oven. Mrs. Alice C. Bascom. 224 Tfie New Kentucky Home Cook Booh. COCOA-NUT PUDDING. Take one coffee-cupful of grated cocoa-nut, four eggs beaten separately then together, one table-spoonful of but- ter, one table-spoonful of flour, one coffee-cupful of sugar, and four pints of sweet milk
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