Molded Granose Dessert

Ingredients

• a pint of milk
• three or four tablespoonfuls of desiccated cocoanut
• a tablespoonful of sugar
• two well-beaten eggs
• sufficient quantity of dry granose

Method

1. 1

   Flavor the milk by steeping the cocoanut in it for twenty minutes.

2. 2

   If the milk has evaporated, add enough more to make a full pint.

3. 3

   Add the sugar and eggs; cook until the custard is set, in a double boiler, or a bowl placed in a dish of hot water.

4. 4

   Add enough dry granose to make the whole quite thick, and mold in cups.

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 90. The excerpt below is the record exactly as published.

Molded Granose Dessert.— Flavor a pint of milk by steeping three or four tablespoonfuls of desiccated cocoanut in it for twenty minutes. (The milk must not be allowed to boil.) If the milk has evaporated, add enough more to make a full pint. Add a tablespoonful of sugar and two well-beaten eggs; cook until the custard is set, in a double boiler, or a bowl placed in a dish of hot water. Add a sufficient quantity of dry granose

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