Cocoanut Pudding

Name: Cocoanut Pudding
Ingredients: two ounces of fresh butter; four ounces of sifted sugar; two ounces of desiccated cocoanut; one ounce of finely shred citron; the grated rind of half a lemon; four eggs; the strained juice of the half lemon

From Puddings and Pastry à la Mode, 1889

Presented as published in 1889. 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 Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 8. The excerpt below is the record exactly as published.

Cocoanut Pudding. Melt over a slow fire two ounces of fresh butter and four ounces of sifted sugar. Pour out after boiling two minutes, and add two ounces of desic- cated cocoanut, one ounce of finely shred citron, C2 20 PUDDINGS AND PASTRY the grated rind of half a lemon, and four eggs. When these ingredients have been well beaten to- gether add the strained juice of the half lemon

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