(8) Break off the shells, and peel off the brown skin of two
Cocoa-nuts, and grate the white part as finely as possible ;
put half of the grated Cocoa-nut in a basin with half of the
milk, 1 teacupful of grated breadcrumbs, the grated rind of
a small lemon or half a large one, 1 teacupful of sugar, and
Jib. of chopped candied cherries. Beat 2oz. of slightly-
warmed butter with two eggs, then add 1 breakfast-cupful of
milk, and mix them in with the dry ingredients. Stir the
whole until well mixed. Pour the mixture into a pudding-
basin, and tie a floured cloth over it ; put it into a saucepan
of boiling water, and boil it for two-and-a-half to three hours,
keeping it well covered with the water. Before the pudding
is quite done, prepare the following sauce : Put the remainder
of the grated Cocoa-nut into a saucepan with 1 scant teacupful
of caster sugar and J pint of water, and boil it for ten or
twelve minutes, then strain it through a fine wire sieve into
a basin. Put 1 teaspoonful of arrowroot into the saucepan,
pour in J pint of milk, and stir it over the fire until thickened
and boiling ; then pour in the Cocoa-nut liquid, and boil it up
again. Take the saucepan off the fire, and stir in quickly the
beaten yolk of an egg. When the pudding is cooked, turn it
on to a hot dish, sift caster sugar over, pour the sauce round,
and serve.
(9) Pare and grate a Cocoa-nut, beat up six eggs— the
six yolks very light and the six whites to a thick froth.
Soak Jib. of sifted breadcrumbs in 1 pint of milk. Beat Jib.
of butter to a cream with Jib. of powdered white sugar, mix
in with it the beaten yolks, and then beat butter, sugar, and
yolks of eggs into the pint of milk with the breadcrumbs '
in it; mix in next 1 table-spoonful of cornflour blended with
a little cold water, then the whites of the eggs beaten to
a stiff froth, grated nutmeg and rose-water to taste, and
lastly the grated Cocoa-nut. Continue beating the pudding
for a minute after all the ingredients are mixed, pour it
into a buttered baking-dish, and bake in a moderate oven
for three-quarters-of-an-hour. Dredge powdered sugar on the
top, and serve quite cold.
Cocoa-nut Pudding✪ Cocoa-nut Pudding -with Sponge Cake. — Remove the shell
and brown skin from a Cocoa-nut, and grate it fine ; save
the milk of the nut, and strain it ; put the grated nut into
an earthen dish with lib. of stale sponge cake ; add to the
Cocoa-nut milk 1 table-spoonful of melted butter and enough
sweet milk to make a quart, and pour it over the nut and
sponge cake. Beat four eggs thoroughly, mix them with the
nut and cake, add 4 piled table- spoonfuls of sugar, and
put the pudding into an earthen dish. Bake for half-an-
hour in a moderate oven, and then serve with powdered
sugar sprinkled over.
Cocoa-nut and Raisin Cream. — Stone and chop finely
1 breakfast-cupful of raisins, chop 1 teacupful of almonds,
and mix them up with 1 teacupful of grated Cocoa-nut and
the white of one egg✪ Cocoa-nut and Raisin Cream beaten stiff. The cream is then ready
for use.
Cocoa-nut Rock. — Boil Jib. of grated Cocoa-nut and Jib. of
loaf sugar in J pint of the Cocoa-nut milk ; when it begins
to return to sugar, add the well-whisked white of one egg✪ Cocoa-nut Rock,
and mix thoroughly together. Grease a tin, spread the
mixture on about lin. thick, and stand the tin in a cool
oven with the door open, to dry ; then cut it into squares,
and keep it in a dry place.
Page 411 · 6 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(8) Break off the shells, and peel off the brown skin of two Cocoa-nuts, and grate the white part as finely as possible ; put half of the grated Cocoa-nut in a basin with half of the milk, 1 teacupful of grated breadcrumbs, the grated rind of a small lemon or half a large one, 1 teacupful of sugar, and Jib. of chopped candied cherries. Beat 2oz. of slightly warmed butter with two eggs, then add 1 breakfast-cupful of milk, and mix them in with the dry ingredients. Stir the whole until well mixed. Pour the mixture into a puddingbasin, and tie a floured cloth over it ; put it into a saucepan of boiling water, and boil it for two-and-a-half to three hours, keeping it well covered with the water. Before the pudding is quite done, prepare the following sauce : Put the remainder of the grated Cocoa-nut into a saucepan with 1 scant teacupful of caster sugar and J pint of water, and boil it for ten or twelve minutes, then strain it through a fine wire sieve into a basin. Put 1 teaspoonful of arrowroot into the saucepan, pour in J pint of milk, and stir it over the fire until thickened and boiling ; then pour in the Cocoa-nut liquid, and boil it up again. Take the saucepan off the fire, and stir in quickly the beaten yolk of an egg. When the pudding is cooked, turn it on to a hot dish, sift caster sugar over, pour the sauce round, and serve.
(9) Pare and grate a Cocoa-nut, beat up six eggs— the six yolks very light and the six whites to a thick froth. Soak Jib. of sifted breadcrumbs in 1 pint of milk. Beat Jib. of butter to a cream with Jib. of powdered white sugar, mix in with it the beaten yolks, and then beat butter, sugar, and yolks of eggs into the pint of milk with the breadcrumbs ' in it; mix in next 1 table-spoonful of cornflour blended with
a little cold water, then the whites of the eggs beaten to a stiff froth, grated nutmeg and rose-water to taste, and lastly the grated Cocoa-nut. Continue beating the pudding for a minute after all the ingredients are mixed, pour it into a buttered baking-dish, and bake in a moderate oven for three-quarters-of-an-hour. Dredge powdered sugar on the top, and serve quite cold.
Cocoa-nut Pudding -with Sponge Cake. — Remove the shell and brown skin from a Cocoa-nut, and grate it fine ; save the milk of the nut, and strain it ; put the grated nut into an earthen dish with lib. of stale sponge cake ; add to the Cocoa-nut milk 1 table-spoonful of melted butter and enough sweet milk to make a quart, and pour it over the nut and sponge cake. Beat four eggs thoroughly, mix them with the nut and cake, add 4 piled table- spoonfuls of sugar, and put the pudding into an earthen dish. Bake for half-anhour in a moderate oven, and then serve with powdered sugar sprinkled over.
Cocoa-nut and Raisin Cream. — Stone and chop finely 1 breakfast-cupful of raisins, chop 1 teacupful of almonds, and mix them up with 1 teacupful of grated Cocoa-nut and the white of one egg beaten stiff. The cream is then ready for use.
Cocoa-nut Rock. — Boil Jib. of grated Cocoa-nut and Jib. of loaf sugar in J pint of the Cocoa-nut milk ; when it begins to return to sugar, add the well-whisked white of one egg, and mix thoroughly together. Grease a tin, spread the mixture on about lin. thick, and stand the tin in a cool oven with the door open, to dry ; then cut it into squares, and keep it in a dry place.
Records on this page
Cocoa-nut PuddingCocoa-nut Sponge CakesCocoa-nut Pudding with Sponge CakeCocoa-nut and Raisin CreamCocoa-nut Sponge PuddingCocoa-nut Rock