Cocoanut Pudding

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 90 min Total: 90 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

1 lb. desiccated cocoanut ↝ Nuts, coconut meat, dried (desiccated), creamed [Nut and Seed Products]
4 rusks ↝ Crackers, rusk toast [Baked Products]
2 ozs. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1 oz. flour ↝ Flour, 00 [Cereal Grains and Pasta]
2 ozs. sugar ↝ Sugar, NFS [Sugars and honey]
3 yolks ↝ Egg, yolk only, raw [Eggs and omelets]
4 whites ↝ Mushrooms, white, raw [Vegetables and Vegetable Products]
half a lemon rind ↝ Lemon, raw [Citrus fruits]
2 tablespoonfuls of brandy ↝ Brandy [Liquor and cocktails]
3 gills of milk ↝ Milk, NFS [Milk, reduced fat]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (5)

Break the rusks into a basin, pour the hot milk with the butter melted in it over them, beat with a fork till soft and pulpy, add sugar, cocoanut, grated rind, flour and yolks of egg.
Mix well.
Add a pinch of salt to the whites of egg, whip these till stiff, stir lightly into the mixture with the brandy.
Turn all into a buttered mould, cover with lid of buttered paper.
Steam 1 1/2 hours.

Original Text

Cocoanut Pudding.
1 lb. desiccated cocoanut, 4 rusks, 2 ozs. butter, 1 oz. flour,
2 ozs. sugar, 3 yolks and 4 whites, half a lemon rind, 2 table-
spoonfuls of brandy, 3 gills of milk, a pinch of salt.
Break the rusks into a basin, pour the hot milk with the
butter melted in it over them, beat with a fork till soft and
pulpy, add sugar, cocoanut, grated rind, flour and yolks of egg.
Mix well ; add a pinch of salt to the whites of egg, whip these
till stiff, stir lightly into the mixture with the brandy. Turn
all into a buttered mould, cover with lid of buttered paper.
Steam 1½ hours.

Notes

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