Cocoanut Pudding

Ingredients

• One-half cupful of cocoanut
• One-half cupful of bread-crumbs
• One pint of milk
• One egg
• One table-spoonful of butter
• Two table-spoonfuls of sugar
• One-half tea-spoonful of salt

Method

1. 1

   Soak the bread and cocoanut in the milk for three hours; then mash the bread fine, and add the sugar, salt, and melted butter.

2. 2

   Beat the white and yolks of the egg separately, and add first the yolk and then the white, stirring well.

3. 3

   Bake half an hour.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 184. The excerpt below is the record exactly as published.

COCOANUT PUDDING. The quantity given below will serve five persons. The pudding is eaten hot, without sauce One-half cupful of cocoanut. One-half cupful of bread-crumbs. One pint of milk. One egg. One table-spoonful of butter. Two table-spoonfuls of sugar. ^ One-half tea-spoonful of salt

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