Swiss Cocoa-nut Pudding

Ingredients

• a quarter of a pound of beef suet
• a quarter of a pound of finely-grated bread-crumbs
• two ounces of grated cocoa-nut
• six ounces of strawberry or any other jam
• a quarter of a pound of powdered sugar
• two eggs
• three table-spoonfuls of milk

Method

1. 1

   Shred suet and mix with bread-crumbs, cocoa-nut, jam, and powdered sugar.

2. 2

   Beat eggs with milk and pour over the mixture.

3. 3

   Let it soak for an hour.

4. 4

   Butter a mould, mix ingredients, put into the mould, tie in a cloth, and boil for three and a half hours.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1952. The excerpt below is the record exactly as published.

Swiss Cocoa-nut Pudding.— Shred a quarter of a pound of beef suet very finely. Mix with it a quarter of a pound of finely-grated bread-crumbs, and add two ounces of grated cocoa-nut, six ounces of strawberry or any other jam, and a quarter of a pound of powdered sugar. Beat two eggs with the milk of the cocoa-nut, or three table-spoonfuls of milk

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