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New England cookbook, 1825-1870
Page 61
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Cocoa nut pudding A quarter a pound of Cocoa nut grated a quarter of a pound of sugar three ounces and a half of fresh butter the whites of six eggs Stir the butter and sugar to a cream beat the eggs and stir into the butter and sugar sprinkle in the cocoa nut beating it hard all the time cover the dish with a good paste and bake half an hour
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Cocoa nut pudding A quarter a pound of Cocoa nut grated a quarter of a pound of sugar three ounces and a half of fresh butter the whites of six eggs Stir the butter and sugar to a cream beat the eggs and stir into the butter and sugar sprinkle in the cocoa nut beating it hard all the time cover the dish with a good paste and bake half an hour
Szathmary Culinary Manuscripts and Cookbooks
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