Cocoanut Pudding
From Jane Hamilton's recipes, 1909
The whites of eggs make an equally good pudding prepared with the same ingredients as the yolks, but they are put together in different proportions.
Presented as published in 1909. 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 Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 29. The excerpt below is the record exactly as published.
cocoanut pudding; pour in the pudding and bake it. Serve up cold. Wash the salt out of the butter for this pudding. The apples should be stewed dry. COCOANUT. Beat to a light froth the yolks of eight eggs, add one pound brown sugar, and eight ounces of fresh butter. Set these ingredi- ents on the fire in an earthen dish and stir (127) JANE HAMILTON'S RECIPES them for seven or eight minutes. Grate or beat up in a mortar one cocoanut
Cook this with the app: pantry check, scaling, and the assistant.