Coconut Pudding
From The Monmouth Baptist ladies' cook book, 1907
Serves 1
Presented as published in 1907. 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 Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 70. The excerpt below is the record exactly as published.
COCOANUT PUDDING. Boii together one pint of rich milk, two tablespoons cornstarch, the whites of four eggs, a scant half cup sugar, and a little salt, adding last the beaten eggs. Flavor with lemon or vanilla as preferred, and when slightly cooled add half a grated cocoanut
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