Cocoanut Pudding
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 77. The excerpt below is the record exactly as published.
Cocoanut Pudding One pint of milk, one-half cup of sugar, yolks of two eggs, two tablespoons chopped cocoanut, one-half cup rolled soda bis- cuits, one teaspoon lemon extract
Cook this with the app: pantry check, scaling, and the assistant.