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# Cocoa-nut Pudding

# Ingredients

• A quarter of a pound of cocoa-nut, grated.
• A quarter of a pound of powdered white sugar.
• Three ounces and a half of fresh butter.
• The whites only of six eggs.
• A table-spoonful of wine and brandy mixed.
• Half a tea-spoonful of rose-water.

# Directions

1. Break up a cocoa-nut, and take the thin brown skin carefully off, with a knife. Wash all the pieces in cold water, and then wipe them dry, with a clean towel. Weigh a quarter of a pound of cocoa-nut, and grate it very fine, into a soup-plate.
2. Stir the butter and sugar to a cream, and add the liquor and rose-water gradually to them.
3. Beat the whites only, of six eggs, till they stand alone on the rods; and then stir the beaten white of egg, gradually, into the butter and sugar. Afterwards, sprinkle in, by degrees, the grated cocoa-nut, stirring hard all the time. Then stir all very well at the last.
4. Have ready a puff-paste, sufficient to cover the bottom, sides, and edges of a soup-plate. Put in the mixture, and bake it in a moderate oven, about half an hour.
5. Sprinkle granulated sugar over it, when cool.

# Credits and Notes

• Some or all of the text on this page was written by Miss Leslie (1787 - 1858; Q5362164 on Wikidata), an American writer of popular cookbooks during the nineteenth century.
• The text on this page was taken from Based Cooking or a fork and is under The Unlicense.

This page was last edited on 2026-09-09 03:47:24.

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