Cream Cocoanut Pudding
From The national course in home economics, 1917
Serves 2
Serve with vanilla sauce.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 194. The excerpt below is the record exactly as published.
CREAM COCOANUT PUDDING. Put one pint of milk in a double boiler; rub four tablespoonfuls of corn-starch in a little cold milk, then add to the scalding milk, stirring until thickened. Beat the whites of three eggs to a very stiff froth; add PUDDINGS AND PUDDING SAUCES. 271 one-half cupful of sugar and the whites to the pudding. Beat well over the fire for three minutes, then add two cupfuls of cocoanut and one tea- spoonful of vanilla, and turn into a mold to harden. Serve with vanilla sauce. Mrs. George Gregory. ENGLISH SAGO PUDDING. Three-quarters of a cupful of pearl sago washed and put into one quart of milk; let it stand on the heater until the sago has well swelled. While hot, put in two tablespoonfuls of butter with one cupful of white sugar and one teaspoonful of vanilla
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Cook this with the app: pantry check, scaling, and the assistant.