Cocoanut Pudding
From The household (of the Detroit free press), 1886
Serves 2
Presented as published in 1886. 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 household (of the Detroit free press) (1886) by Goff, May Perrin,, page 461. The excerpt below is the record exactly as published.
COCOANUT PUDDING. Take sufficient stale bread to make a pudding the size you require ; pour boiling water over it. After it is soaked well, take a fork and see that no lumps of bread remain ; then add half a cup of grated cocoa- nut ; make a custard of one quart of milk and four eggs, flour with nut- meg, and sweeten with white sugar
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