Cocoa-nut Pudding with Sponge Cake

Ingredients

• a Cocoa-nut
• lib. of stale sponge cake
• 1 table-spoonful of melted butter
• enough sweet milk to make a quart
• four eggs
• 4 piled table-spoonfuls of sugar

Method

1. 1

   Remove the shell and brown skin from the Cocoa-nut and grate it fine.

2. 2

   Save the milk of the nut and strain it.

3. 3

   Put the grated nut into an earthen dish with the sponge cake.

4. 4

   Add the Cocoa-nut milk, melted butter, and mix.

5. 5

   Beat the eggs and mix them with the nut and cake, then add the sugar.

6. 6

   Bake for half an hour in a moderate oven and serve with powdered sugar sprinkled over.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 411. The excerpt below is the record exactly as published.

Cocoa-nut Pudding -with Sponge Cake. — Remove the shell and brown skin from a Cocoa-nut, and grate it fine ; save the milk of the nut, and strain it ; put the grated nut into an earthen dish with lib. of stale sponge cake ; add to the Cocoa-nut milk 1 table-spoonful of melted butter and enough sweet milk to make a quart, and pour it over the nut and sponge cake. Beat four eggs thoroughly, mix them with the nut and cake, add 4 piled table- spoonfuls of sugar

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