Cocoanut Sponge Pudding

Ingredients

• 2 cups scalded milk
• i J teacups sponge cake crumbs
• I cup grated cocoanut
• I cup sugar
• Grating nutmeg
• I tablespoon rosewater
• 3 eggs

Method

1. 1

   Pour the hot milk over the sponge cake crumbs, sugar, beaten yolks of eggs, cocoanut.

2. 2

   Allow it to stand for one-half hour.

3. 3

   Add the nutmeg, rosewater and the whites of the eggs beaten to a dry froth.

4. 4

   Bake three-quarters of an hour in a buttered mold.

5. 5

   Serve with wine sauce.

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 50. The excerpt below is the record exactly as published.

COCOANUT SPONGE PUDDING 2 cups scalded milk i J teacups sponge cake crumbs I cup grated cocoanut I cup sugar Grating nutmeg I tablespoon rosewater 3 eggs

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