Cocoa-nut Sponge Pudding

Ingredients

• 2 teacupfuls of milk
• 1 teacupful of grated Cocoa-nut
• 2 teacupfuls of stale breadcrumbs
• a flavouring of nutmeg
• 1 teacupful of crushed loaf sugar
• the yolks of three eggs
• 1 table-spoonful of rose-water
• the whites of the three eggs

Method

1. 1

   Boil the milk and pour it over the grated Cocoa-nut and breadcrumbs.

2. 2

   Let it stand, then add nutmeg, sugar, yolks, and rose-water.

3. 3

   Fold in the beaten egg whites.

4. 4

   Pour into a dish with a puff paste edge and bake for 45 minutes.

5. 5

   Dust with powdered sugar before serving.

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.

1 teacupful of grated Cocoa-nut and the white of one egg beaten stiff. The cream is then ready for use. Cocoa-nut Rock. — Boil Jib. of grated Cocoa-nut and Jib. of loaf sugar in J pint of the Cocoa-nut milk ; when it begins to return to sugar, add the well-whisked white of one egg, and mix thoroughly together. Grease a tin, spread the mixture on about lin. thick, and stand the tin in a cool oven with the door open, to dry ; then cut it into squares, and keep it in a dry place. Cocoa-nut Salad. — Peel the Cocoa-nut as evenly as possible, cut it into small slips, put these into a glass dish, pour a sufficient quantity of brandy over to cover them, and soak them for twenty-four hours. A large plate or dish should bo placed over the glass dish to keep in the goodness of the brandy. At the end of the twenty-four hours dust a small quantity of caster sugar over the Cocoa-nut, and serve it. Cocoa-nut Snow. — Pare a Cocoa-nut, let it steep in cold water for a time, and then grate it. Peel nine or ten good-sized ripe and sweet oranges, scrape off carefully all the inner white rind, divide the oranges into natural sections (do not cut them, pull them apart), then with a spoon tear or cut each of these into three, and remove the pips. Put a layer of these little pieces at the bottom of a glass bowl, pour two or three dessert-spoonfuls of sherry over them and dredge with plenty of powdered white sugar. Add a layer of grated Cocoa-nut, Cocoa-nuts — continued. and a layer of slices of red bananas, laid close together ; con- tinue those layers alternately till the bowl is full, always adding wine and sugar to the layers of oranges. The ten oranges will require about two glasses of sherry. When the bowl is filled, heap it high with grated Cocoa-nut, sprinkle sugar on top, and ornament with slices of bananas cut crosswise. Serve at once, or the fruit, especially the oranges, will spoil. Cocoa-nut Sponge Cakes. — Put Jib. of sugar and the yolks of six eggs into a basin, beat them well, and add 4oz. of dried flour, 1 teaspoonful each of essence of lemon and salt, and the half of a nutmeg grated ; then beat in the whites of the six eggs whipped to a froth, and the grated white part of a Cocoa-nut. Have ready some square tins lined with buttered paper, put the mixture in these to about lin. in depth, put them into a sharp oven, and bake for half-an-hour. Take them out when done, cut them up into squares or shapes, and they are ready for use. They may be iced over, or not, as desired. Cocoa-nut Sponge Pudding. — Put 2 teacupfuls of milk into a saucepan, boil it, and pour it while hot over 1 tea- cupful of grated Cocoa-nut and 2 teacupfuls of stale bread- crumbs in a basin, and let it stand for several minutes ; then add a flavouring of nutmeg and 1 teacupful of crushed loaf sugar, stir well, add the yolks of three eggs and 1 table- spoonful of rose-water, and lastly the whites of the three eggs

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