Cocoanut Pudding

Ingredients

• 1 quart of milk
• 2 rounded tablespoonsful of minute tapioca
• 2 eggs
• 1/2 cupful of sugar
• 1 teaspoonful vanilla flavoring
• 3 tablespoonsful of grated cocoanut

Method

1. 1

   In a double boiler, heat milk and tapioca.

2. 2

   Beat egg whites until stiff and set aside.

3. 3

   Beat egg yolks with sugar.

4. 4

   When milk thickens, stir in yolks and cocoanut.

5. 5

   Cook until thick.

6. 6

   Mix in beaten egg whites and vanilla.

7. 7

   Cool and serve with cream.

Nutrition per serving

As published

This recipe was extracted from The junior cook book (1920) by Clara Ingram Judson, page 16. The excerpt below is the record exactly as published.

COCOANUT PUDDING Put into the upper part of a double boiler 1 quart of milk, 2 rounded tablespoonsful of minute tap- ioca. Put at least a quart of water in the lower part and set over the fire. When milk begins to get hot stir occasionally so that the tapioca will thicken evenly. While milk and tapioca is cooking, open 2 eggs and divide the whites from the yellows. Beat the whites till stiff and put in a cool place till they are needed. Beat the yellows with i/^ cupful of sugar and % teaspoonful salt. When the milk and tapioca are smooth and thick stir in the yellows of egg and sugar. Pour gradually and stir all the time so that the yel- lows will not lump. Add 3 tablespoonsful of grated cocoanut and continue stirring till well mixed. Cook without stirring for 15 minutes till the pudding is like thick custard. Take pan from the fire and hold in the left hand. 155 COCOANUT PUDDING With the egg beater held in the right hand, beat the whites, while pouring over them the hot custard. Beat till the custard and whites are well mixed. Add 1 teaspoonful vanilla flavoring

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