Cuban Pudding
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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 Pan-Pacific cook book (1915) by L. L. McLaren, page 75. The excerpt below is the record exactly as published.
CUBAN PUDDING Grate the meat of a cocoanut, after peeling off the brown skin, and mix with an equal amount of sponge cake crumbs. Pour over it two cups of hot cream and, when liquid has been absorbed, add four well beaten eggs
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