CocoANUT Pudding (1)
From The hearthstone; or, Life at home, 1883
Serves 4
Presented as published in 1883. 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 hearthstone; or, Life at home (1883) by Laura C. Holloway, page 311. The excerpt below is the record exactly as published.
Three-quarters of a pound of sugar, three- quarters of a pound of butter, yolks of twelve eggs ; the peel of three lemons and juice of two; paste in the bottom of the dish. COOKERY RECIPES. 485 Lemon Pudding (2). — One-quarter of a pound of butter, peel and juice of two lemons, two rolled crackers, six tablespoonfuls of wine, six eggs, one pint of cream or milk ; sugar to taste. Baked Flour Pudding. — One quart of milk, eight eggs well beaten, eight tablespoonfuls of sifted flour, a little salt; bake in a hot oven. It should be eaten with cold sauce. Batter Pudding. — One pint of sour milk, one teaspoonful of salt, flour enough to make it a stiff cake ; one teaspoonful of soda, or more, as it may require. Can be made with or without fruit. If made with fruit, one-half of the batter should be put in the pan, then the fruit, and the remaining portion of the batter. Steam one hour. CocoANUT Pudding (i). — Three-quarters of a pound of butter, three-quarters of a pound of sugar ; beat to a cream ; twelve whites of eggs, added by degrees ; three-quarters of a cocoanut, grated ; a glass of brandy and a little rose-water. A thin paste at the bottom. Cocoanut Pudding (2)
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