Steamed Cocoanut Pudding a la Octavious

Ingredients

• One cup fresh (or dried) cocoanut
• two tablespoons butter
• four tablespoons sugar
• two eggs
• four heaping tablespoons flour
• two tablespoons brandy
• one teaspoon Royal baking powder
• a small pinch of salt

Method

1. 1

   Stir sugar and butter to a cream, add the yolks, beat the whites to a stiff meringue, add part of the whites, the brandy, flour, three-quarters cup cocoanut, and, last, the rest of the whites.

2. 2

   Fill a buttered melon mould, cover, and cook in hot water for 1 to 1.5 hours.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 556. The excerpt below is the record exactly as published.

Steamed Cocoanut Pudding a la Octavious Pouding au Coco, cuit a la vapeur, a la Octavious One cup fresh (or dried) cocoanut, two tablespoons butter, four tablespoons sugar, two eggs, four heaping tablespoons flour, two tablespoons brandy, one teaspoon Royal baking powder, a small pinch of salt

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