Raisin Cocoanut Pudding

Name: Raisin Cocoanut Pudding
Yield: 6 servings
Ingredients: two eggs; a cupful of new milk; the milk of the cocoanut; three tablespoonfuls of finely-grated bread-crumbs; three tablespoonfuls of sifted sugar; two ounces of butter; six ounces of Muscatel raisins; a teaspoonful of lemon rind

From The national course in home economics, 1917

Serves 6

This pudding may be either baked or boiled.

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.

RAISIN COCOANUT PUDDING. Mix two eggs well beaten with a cupful of new milk and the milk of the cocoanut, if the latter is quite sweet. Take off the brown skin of the nut and grate the white part as finely as possible. Mix it with three table- spoonfuls of finely-grated bread-crumbs, three tablespoonfuls of sifted sugar, two ounces of butter beaten to cream, six ounces of Muscatel raisins, and a teaspoonful of lemon rind

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