Cocoanut Pudding

Ingredients

• 4 ozs. of grated fresh cocoanut
• 2 ozs. of castor sugar
• 2 ozs. of butter
• 2 ozs. of cake crumbs
• the whisked whites of three eggs
• half a wine-glassful of sherry or brandy
• half a teaspoonful of orange-water

Method

1. 1

   Cream cocoanut and sugar with butter, stir in cake crumbs and whisked egg whites, add sherry and orange-water.

2. 2

   Line a shallow pie-dish with puff paste, pour in the mixture, sprinkle with sugar, place in a paper-bag, seal well, and bake in a moderate oven for about 35 minutes.

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 38. The excerpt below is the record exactly as published.

Cocoanut Pudding. Take 4 ozs. of grated fresh cocoanut, with 2 ozs. of castor sugar, creamed up with THE PAPER-BAG COOKERY MANUAL. 97 2 ozs. of butter, stir well, and add 2 ozs. of cake crumbs, also the whisked whites of three eggs, half a wine-glassful of sherry or brandy, and half a tea-spoonful of orange- wat

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