Cocoa-Nut Pudding, No. 2
253. Half a pound of sugar,
Half a pound of butter,
One pound of nut,
Eight eggs, the whites only,
Half a gill of wine and brandy mixed,
One table spoonful of rose-water.
Peel off the outer skin of the cocoa-nut, grate it and stir it into the butter and sugar, which must be beaten to a cream. Add the brandy, wine, and rose-water, then the whites of the eggs, which must be whisked till they are dry.
Bake in a puff paste.