Skip to content

Easter Pudding

From The Real home-keeper (1910).

Source and licence

From The Real home-keeper (1910), printed page 96, digitised by the Internet Archive: https://archive.org/details/31383027923682

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

  • a teaspoon of Empress vanilla extract
  • one cup of stifflywhipped cream
  • a slice of angel cake
  • one well-beaten egg

Method

  1. Grate sufficient fresh cocoanut to fill a small cup, mix with it two rounded tablespoons of powdered sugar, the white of one well-beaten egg, and a teaspoon of Empress vanilla extract.
  2. Last of all stir in lightly one cup of stifflywhipped cream.
  3. Put a slice of angel cake on each plate and heap upon it some of the cocoanut cream.
  4. Sprinkle the whole with powdered pistachio nuts.