vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cocoanut Pudding
From The Cook County cook book, 1912
Serves 2
Recipe by Mrs. E. D. Blaine.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 363. The excerpt below is the record exactly as published.
COCOANUT PUDDING.— Beat the yolks of 3 eggs, add 1 pt. of fine bread crumbs, a piece of butter size of an egg, a pinch of sugar, a cup of dessicated cocoanut which is soaked for an hr. in one-half of the milk
Cook this with the app: pantry check, scaling, and the assistant.