Cocoanut Pudding or Pies
From La cuisine creole, 1885
Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 71. The excerpt below is the record exactly as published.
COCOANUT PUDDING OB PIES. Break a cocoanut and save the milk ; peel oflp the brown skin, then throw each pièce into cold water, and let it stay a few minutes to cool; take the pièces out, wipe dry and grate ; add their own weight of white sugar and half the weight of butter ; rub the butter and sugar to a eream, add five well-beaten eggs, and a cup of milk 178 LA OVIBINE CREOLE. last of ail, throw into the mixture the milk of the cocoa- nnt and the grated rind of a lemon
Cook this with the app: pantry check, scaling, and the assistant.