Cocoanut Pudding

Name: Cocoanut Pudding
Ingredients: half a pound of grated cocoanut; the same weight of white sifted sugar; two tablespooiifuls of fresh butter; the whites of three or four eggs; a tablespoonful of brandy; a teaspoonful of either orange or rosewater

From Anglo-Indian cookery at home, 1895

Presented as published in 1895. 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 Anglo-Indian cookery at home (1895) by Henrietta A. Hervey, page 12. The excerpt below is the record exactly as published.

CoCOanut Pudding. — In n pie-dish mix half a pound of grated cocoanut ; the same weight of white sifted sugar; two tablespooiifuls of fresh butter ; the whites of three or four eggs, whisked ; a tablespoonful of brandy, and a teaspoonful of either orange or rosewater

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