Cocoanut Pudding

Name: Cocoanut Pudding
Ingredients: two cups of “White Moss” cocoanut; four well beaten eggs; one quart of milk; one teaspoonful of salt; a tablespoonful of butter; two large tablespoonfuls of sugar; one-half of a grated nutmeg; one teaspoonful of essence of lemon or peach water

From The Common sense recipe book, 1898

Very nice.

Presented as published in 1898. 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 Common sense recipe book (1898) by Sarah Allen, page 68. The excerpt below is the record exactly as published.

COCOANUT PUDDING. Take two cups of “White Moss” cocoanut and stir in four well beaten eggs; add one quart of milk, one teaspoonful of salt, a tablespoonful of butter, two large tablespoonfuls of sugar, one-half of a grated nutmeg, one teaspoonful of essence of lemon or peach water

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