Cocoa-nut Pudding

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

Pudding

three quarters of a pound of sugar ↝ Sugar, NFS [Sugars and honey]
one pound of cocoa-nut ↝ Nuts, macadamia nuts, raw [Nut and Seed Products]
a quarter of a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
eight yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
four spoonfuls of rose-water ↝ Water, tap [Tap water]
six Naples biscuits soaked in the rose-water ↝ Biscuit, NFS [Biscuits, muffins, quick breads]

Crust

the yolks of four eggs ↝ Egg, yolk only, raw [Eggs and omelets]
two spoonfuls of rose-water ↝ Water, tap [Tap water]
two of water ↝ Water, tap [Tap water]
flour ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (5)

Beat half the sugar with the butter.
Beat the other half of the sugar with the eggs.
When beat enough, mix the cocoa-nut with the butter.
Then throw in the eggs, and beat all together.

For the crust

Mix the yolks of four eggs, two spoonfuls of rose-water, and two of water with flour till it comes to a paste.

Original Text

Cocoa-nut Pudding.

Take three quarters of a pound of sugar, one pound of cocoa-nut, a quarter of a pound of butter, eight yolks of eggs, four spoonfuls of rose-water, six Naples biscuits soaked in the rose-[313]water; beat half the sugar with the butter and half with the eggs, and, when beat enough, mix the cocoa-nut with the butter; then throw in the eggs, and beat all together. For the crust, the yolks of four eggs, two spoonfuls of rose-water, and two of water, mixed with flour till it comes to a paste.

Notes

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