Orange and Cocoanut Pudding

Ingredients

• a tall crimpled mold
• grated cocoanut
• a stale sponge or cup cake
• four eggs
• one pint of milk
• a pinch of salt
• three tablespoonfuls of sugar
• sliced or pulped oranges

Method

1. 1

   Butter a mold and sprinkle with grated cocoanut.

2. 2

   Layer cake, cocoanut, and oranges in the mold.

3. 3

   Beat eggs, add milk, salt, and sugar, baste over the mixture, and let stand.

4. 4

   Steam for 45 minutes to an hour and garnish with oranges and whipped cream.

As published

This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 25. The excerpt below is the record exactly as published.

ORANGE AND COCOANUT PUDDING. This attractive pudding is simply made. Butter very thoroughly a tall crimpled mold, sprinkle the bottom and sides with grated cocoanut, using the fresh nut rather than the dessicated article, if possible. Crumble rather fine a stale sponge or cup cake. Fill the mold almost to the top with alternate layers ORANGE AND COCOANUT PUDDING. of cake, cocoanut and sliced or pulped oranges. Beat well four eggs, add one pint of milk, a pinch of salt and three tablespoonfuls of sugar

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