Easter Pudding
From The real home-keeper (1913).
Source and licence
From The real home-keeper (1913), printed page 100, digitised by the Internet Archive: https://archive.org/details/31383021010650
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.
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Ingredients
- 4 spoon of vanilla extract
- one cup of stiffly-whipped
- a slice of angel cake
- one well-beaten egg
Method
- 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 tea-— 4 spoon of vanilla extract, Last of all stir in lightly one cup of stiffly-whipped.
- cream, Put a slice of angel cake on each plate and heap upon it some of the cocoanut cream.
- Sprinkle the whole with powdered pistachio nuts.