Cocoanut Pudding

Name: Cocoanut Pudding
Yield: 2 servings
Ingredients: two eggs; a small cupful of fresh milk; % lb. of grated cocoa-nut; three tablespoonfuls of grated bread; three tablespoonfuls of powdered sugar; two tablespoonfuls of melted butter; one cupful of raisins; the grated peel of one lemon

From Harper's cook book encyclopædia, 1902

Serves 2

Serve with or without fruit.

Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 346. The excerpt below is the record exactly as published.

Cocoanut Pudding PUDDINGS, ETC. Custard Pudding the most dainty and delicate of all puddings. Cocoanut Pudding. — Beat two eggs very light, stir in a small cupful of fresh milk, add % lb. of grated cocoa- nut, three table - spoonfuls each of grated bread and powdered sugar, two table-spoonfuls of melted butter, one cupful of raisins, and the grated peel of one lemon

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