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Dessert

Another Cocoa-nut Pudding

A coconut pudding made with butter, sugar, eggs, wine, and stale rusks.

From an old cookbook · modernised transcription
By Eliza Leslie · From a historical cookbook (Project Gutenberg) · 5 ingredients
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Why it works: Butter and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Another Cocoa-nut Pudding

Ingredients

Directions

Prepare

  1. Peel, cut, wash, and wipe the cocoa-nut pieces.

  2. Weigh one pound of cocoa-nut and grate it finely.

  3. Mix the grated cocoa-nut with three stale rusks (or small sponge cakes) that are also grated.

Make the batter

  1. Stir the mixture together with half a pound of butter, half a pound of powdered white sugar, and a glass of white wine until very light.

  2. Beat six whole eggs very lightly.

  3. Gradually stir the beaten eggs into the butter, sugar, and grated cocoa-nut mixture.

  4. Stir the mixture very hard until fully incorporated.

Bake

  1. Pour the batter into a buttered dish and bake for half an hour.

Nutrition, whole recipe (rough)

229Calories
6 gProtein
17 gFat
13 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Eliza Leslie. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Set the batter and give it structure as it bakes.
Butter
Adds richness and fat for a tender texture.
Powdered white sugar
Sweetens the batter and helps it become light when creamed.
Cocoa-nut (in the method)
Adds moisture and coconut flavour to the pudding.
Stale rusks
Soak up moisture and give the batter body.

The step that matters

Gradually stir the beaten eggs into the butter, sugar, and grated cocoa-nut mixture.. Adding the eggs slowly lets them blend into the fat and sugar as a smooth emulsion. Adding them all at once can cause the mixture to split or curdle, leaving an uneven texture.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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