Cocoanut Pudding

[ Cocoanut Pudding ] Anthony Allaire

Contributors
Contributor Role
Compiler
Contributor Name
Anthony Allaire

Date: The manuscript is dated 1780-1795. | 1780/01/01 to 1795/12/31

Publication Format
Manuscript

Type
Food

Ingredients
cocoa nut
biscuit
butter
sugar
egg yolk
cinnamon
rose water
chocolate

Source: Anthony Allaire. Diary and Order Book.
Institution: New Brunswick Museum Archives and Research Library | Source Origin: Beverley Robinson Papers | Sublocation: Anthony Allaire. Diary and Order Book. | Reference: S 37A F 19

Description

This recipe is one of several on page 56, which has been pasted into the middle of the notebook. Image courtesy of New Brunswick Museum Archives and Research Library.


Images
Transcription

Cocoanut Pudding

1 Cocoanut.

1 Bisquet pounded fine.

1/4 lb Butter.

[1/2] lb Sugar.

12 Eggs white out

Sinemon, [ ] Rose water.

Mix the Butter and 

Eggs together.

Annotations
Cocoanut
The OED indicates that "cocoa nut" was used as a description for cocoa bean between 1693 and 1893.
Bisquet
According to the OED, biscuit was a kind of crisp dry bread.