COCOANUT PUDDING
From The Common sense recipe book, 1898
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 67. The excerpt below is the record exactly as published.
COCOANUT PUDDING. One pint milk, with the yolks of two eggs well beaten, two tablespoonfuls ‘““White Moss” cocoanut, half teacup of rolled cracker crumbs, and flavoring to fancy
Cook this with the app: pantry check, scaling, and the assistant.