Cocoanut Pudding
From The complete cook book, 1900
Serves 6
Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 113. The excerpt below is the record exactly as published.
COCOANUT PUDDING. One cup of cold milk, one-quarter pound of grated cocoanut, three tablespoonfuls of powdered sugar, three tablespoonfuls of melted butter, three tablespoonfuls of bread crumbs, one cupful of stoned raisins, grated rind of one lemon and the whites of two eggs beaten dry
Cook this with the app: pantry check, scaling, and the assistant.