Jenny Lind Pudding
From Miss Parloa's new cook book and marketing guide, 1880
Serves 5
If fresh cocoanut is unavailable, use prepared cocoanut.
Presented as published in 1880. 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 Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 132. The excerpt below is the record exactly as published.
Jenny Lind Pudding. One dozen sponge fingers, one dozen macaroons, one dozen oocoanut cakes, one quart of custard, two cupfuls of freshly- grated cocoanut. Make a quart of soft custard, and season with one teaspoonful of lemon extract or two table-spoonfuls of win
Cook this with the app: pantry check, scaling, and the assistant.