Cocoanut Custard

Ingredients

• 1 cup cocoanut
• y2 lb powdered sugar
• 1 quart milk
• 6 eggs beaten
• 1 teaspoon nutmeg
• 2 teaspoons vanilla

Method

1. 1

   Boil milk, gradually whip in beaten eggs.

2. 2

   When nearly cold, add cocoanut and pour into paste shells.

3. 3

   Bake for 20 minutes.

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 23. The excerpt below is the record exactly as published.

1 cup cocoanut; y2 lb powdered sugar; 1 quart milk; 6 eggs beaten; 1 teaspoon nutmeg; 2 teaspoons vanilla. Boil the milk, whip in gradually the beaten eggs. When nearly cold add cocoanut, pour in paste shells. Bake 20 minutes. MRS. H. W. BRAEUTIGAM. Bread Pudding, Cocoanut Custard. MRS. EMIL WEBER. — 71 — Frozen Banana Pudding, Four bananas; 1 heaping teaspoon powdered gelatine; 4 tablespoonfuls sugar; 3 tablespoonfuls boiling water; 3 cups milk; 1 cup whipped cream; 3 eggs. Put the gelatine in a sauce-pan, add the eggs, water, sugar and milk; stir until they thicken, then cool and add the bananas rubbed through a sieve and the whipped cream. Freeze and serve with cherries on top. MRS. JOHN KELLER. Orange Pudding. Peel and slice 4 large oranges, put in pudding pan and sprinkle with 1' cup of sugar. Make a boiled custard of 1 quart milk

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