Cocoanut Pudding

Name: Cocoanut Pudding
Ingredients: Rub one-quarter pound butter; one-half pound sugar; two teaspoonfuls lemon juice; the beaten yolks of four eggs; the well beaten whites of the eggs; one pound of grated cocoanut; with the milk of the nut; two teaspoonfuls va- nilla; one wine glass wine

From The Elm City cook book, 1896

Presented as published in 1896. 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 Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 18. The excerpt below is the record exactly as published.

COCOANUT PUDDING. Rub one-quarter pound butter one-half pound sugar together, with two teaspoonfuls lemon juice, stir in the beaten yolks of four eggs, then the well beaten whites of the eggs, one pound of grated cocoanut, with the milk of the nut, two teaspoonfuls va- nilla, one wine glass wine

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