Cocoanut Pudding.
A dish made with milk and stale sponge cake.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 1/2 pint of milk
- 1/2 pint of stale sponge cake
- 1 gill of grated cocoanut
- 1 gill of sugar
- 1/4 teaspoonful of salt
- 2 eggs
- Grated yellow rind of half a lemon
Make it lactose-friendly
- 1/2 pint of milk → lactose-free milk, oat milk, or almond milk
Steps
- Soak the cake in the milk for one hour. Beat the whites of the eggs to a stiff froth, and beat into them the sugar and yolks of eggs. Stir this mixture into the cake and milk. Add the salt, lemon rind, and cocoanut. Turn the mixture into a buttered pudding dish, and bake slowly for about thirty-five minutes. Serve cold.
Nutrition (estimated, per serving)
| Calories | 323 |
|---|---|
| Protein | 21.2 g |
| Fat | 17.9 g |
| Carbs | 18.2 g |
| Fiber | 1.0 g |
| Sodium | 828 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States