Cocoanut Pudding

Ingredients

• half a pound of dried cocoanut
• four ounces of powdered sugar
• three whole eggs
• one and a half pints of cold milk
• a teaspoonful of vanilla flavoring

Method

1. 1

   Butter and sugar six molds, distribute cocoanut evenly.

2. 2

   Mix sugar and eggs, then add milk and vanilla, mixing for two minutes.

3. 3

   Strain into molds, place in a pan with warm water, and steam for thirty-five minutes.

4. 4

   Unmold and serve with sauce a la creme flavored with brandy.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 273. The excerpt below is the record exactly as published.

Cocoanut Pudding1. — Butter and sugar well six small pudding- molds as for No. 1134; distribute evenly in them half a pound of dried cocoanut. Put into a vessel four ounces of powdered sugar, break in three whole eggs, mix well for two minutes with the wire whip, then add one and a half pints of cold milk ; flavor with a teaspoonful of vanilla flavoring

Cook this with the app: pantry check, scaling, and the assistant.