Sweet Baked Goods Cream Cocoa-nut Pudding

cream cocoa-nut pudding

(from The Lady's Receipt-book: A Useful Companion for Large Or Small Families, by Eliza Leslie, 1847)

Ingredients:

2 cocoa-nuts​

1/4 lb. fresh butter​

1/4 lb. finely-powdered loafsugar​

6 eggs​

1 pint rich cream​

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optional seasonings:​

1 tsp. mixed nutmeg and cinnamon finely powdered​

1 tbsp. rose brandy​

Instructions:

Take two cocoa-nuts of large size. Break them up, and pare off the brown skin from the pieces. Then grate them very fine. Stir together a quarter of a pound of the best fresh butter, and a quarter of a pound of finely-powdered loafsugar, till perfectly light. Beat six eggs till very thick and smooth; afterwards mix them, gradually, with a pint of rich cream. Add this mixture, by degrees, to the beaten butter and sugar, in turn with the grated cocoanut; a little at a time of each, stirring very well as you proceed. Then give the whole a hard stirring. Put the mixture into a deep white dish and bake it well. Send it to table cold, with loaf sugar sifted over the top.​

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You may season the mixture by stirring in, at the last, a tea-spoonful of mixed nutmeg and cinnamon finely powdered. And you may add a table-spoonful of rose brandy.​

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This pudding may be baked in puff-paste in two deep plates, with a broad border of paste round the edge, handsomely notched. Or it may be done without any paste beneath the mixture; but merely a paste border round the edge of the dish, which last is the better way. Paste at the bottom of these soft pudding-mixtures is usually tough and clammy, from the almost impossibility of getting it thoroughly done; and therefore it is best omitted, as is now generally the case. If there is no paste under it, the pudding should be baked in the dish in which it is to go to table. Unless the oven is so hot as to burn the pudding, no dish will be injured by baking. No pie or pudding should be sent to table in any thing inferior to white-ware.​

As long as it was Pi Day, I thought it would be fun to make a historic pie.

 

[donna]

Welcome to the forum and thanks for recipe.

 

[Cheswick]

Thank you all for the kind welcome! I do love historic food! Here's my experiment making this pie

https://hoopskirts.blogspot.com/2019/03/cream-cocoa-nut-pie-for-pi-day.html

 

[donna]

Thanks for adding how you made the pie. It looks so good. If you have other recipes and how you made them please post.

Many here enjoy the foods of the time.

Glad to have you on the forum. Thanks again.