Ingredients
- 1 good-sized cocoanut
- 4 eggs very light
- 2 puddings
Directions
_Contributed by Miss Mary Lapsley-Pyle, Philadelphia, Pa._
This receipt is one of my great-grandmother’s, Mrs. Joseph B. Lapsley.
Take 1 good-sized cocoanut, cut skin or rind off (after it is taken from the shell). Grate it fine, 1 lb. of white sugar made into a rich syrup, merely sufficient water to make it, using also the milk of the nut. Put grated nut into the syrup and let it boil a few minutes. Beat 4 eggs very light, if you choose leave out the whites. After the cocoanut is tolerably cooled, beat whole mixture well together. Put it in a dish deep enough to hold the above, and bake it from 20 minutes to ½ hour. If a paste is preferred, this quantity will make 2 puddings, if not, 1. A little salt is required. Brandy, small quantity, is an improvement. A few blanched almonds stuck on top add to the appearance as well as taste.