Cocoanut Cream Pudding
From The Common sense recipe book, 1898
Turn in a mould and set on the ice till ready to serve.
Presented as published in 1898. 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 Common sense recipe book (1898) by Sarah Allen, page 69. The excerpt below is the record exactly as published.
one-quarter box gelatine in enough cold water to cover for one hour; put one cupful milk on stove in double boiler; beat whites of two eggs with four tablespoonfuls powdered sugar till light; add to the hot milk; stir till it thickens, then add the gelatine and two cupfuls of “White Moss” cocoanut; remove from the fire and when cool and beginning to thicken stir in very carefully one cupful cream, whipped; flavor with vanilla, lemon or any desired flavoring; turn in a mould and set on the ice till ready to serve. Has stood the test of 40 years, and still takes Be so n ’S Sta rc the lead. Manufactured only by THE EDWARDSBURC STARCH CO., Ltd. CARDINAL, Ont. 164 Nothing equals White Moss cocoanut for Candy, Cakes, Pies, Pud- dings or Biscuits. COCOANUTUCREAM, PUDDIN
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