Cocoanut-Pudding with Sponge-Cake
From Miss Corson's practical American cookery and household management, 1885
Serves 8
Serve with powdered sugar.
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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 248. The excerpt below is the record exactly as published.
a quart of boiling milk, mixing it in gradually ; then add a level teaspoonful of salt, a tablespoon- ful of ground cinnamon or ginger, and a heaping table- spoonful of butter, and let these ingredients cool ; when they are quite cold, put them into an earthen pudding-dish, set it in a moderate oven, and pour upon the top a pint of cold milk, but do not stir the milk into the pudding ; bake the pudding for three hours, taking care that it does not burn. Serve the pudding either hot or cold. LEMON-PUDDING. Make a good pastry, and line an earthen dish with it ; rub some lumps of sugar on the rind of two fresh lemons, to absorb the oil from them, and then squeeze the lemons, and strain the juice ; melt six ounces or tablespoonfuls of butter by gentle heat ; beat the yolks of eight eggs to a cream with half a pound of white sugar ; last of all, beat eight whites to a stiff froth, mix them lightly with the other ingredients, put the mixture into the dish lined with pastry, and set the pudding in a moderate oven, to bake until the pastry is done ; serve the pudding hot. COCOANUT-PUDDING WITH SPONGE-CAKE. Remove the shell and brown skin from a fresh cocoanut, and grate it fine ; save the milk of the nut, and strain it ; put the grated nut into an earthen dish with a pound of stale sponge-cake ; add to the cocoanut-milk a tablespoonful of butter melted, and enough sweet milk to make a quart, and pour it over the nut and sponge-cake ; beat four eggs thor- oughly, mix them with the nut and cake, add four heaping tablespoonfuls of sugar
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