Cocoa-nut Conserve. — Cut off the rind of half an orange, mince
it very fine, put it into a saucepan with 1 teacupful of milk or
water, and Jib. of sugar, and boil; then add Jib. of finely-grated
Cocoa-nut, 2oz. of butter, and the well-whipped whites of four
eggs✪ Cocoa-nut Conserve. Stir well until the mixture thickens, remove the pan
from the fire, turn it out, and it is ready for use.
Cocoa-nut Cookies. — See Cookies.
Cocoa-nut Cream Balls. — Put 1 teaspoonful of finely-powdered
gum arabic into a basin with 5 table-spoonfuls of warm water,
and dissolve it ; then add gradually lib. of caster sugar, 1
teaspoonful of extract of lemon, and 2 table-spoonfuls each
of finely-minced Cocoa-n✪ Cocoa-nut Cream Ballsut and currants, and work it into a
stiff paste. Form this into small balls, dust them well with
caster sugar, and put them into the hot closet. When dry,
they are ready for use.
Cocoa-nut Cream Ice. — (1) Heat over the fire lib. of grated
Cocoa-nut and 1 pint of cream, pour it in a basin, and add lib.
of caster sugar. When cold, stir in 3 pints of cream, and
freeze it.
(2) Beat together three eggs and the grated rind of a lemon,
put them in a double boiler or bain-marie with 1 pint of milk,
and stir until the mixture begins to thicken ; then put in 1
breakfast-cupful of grated Cocoa-nut, let it cool, and add fib.
of caster sugar and the juice of one lemon✪ Cocoa-nut Cream Ice. Put the mixture
into the freezer and freeze it.
Cocoa-nut Cream Pies.— (1) Pour lqt. of milk into a sauce-
pan, with 3 table-spoonfuls of flour or cornflour, Jib. of sugar,
three eggs, and Jib. of grated Cocoa-nut, and stir well over
the fire until it thickens, then letting it cool. Have ready
baked crusts or shapes of paste, fill these with the mixture,
and serve with sugar dusted over the tops.
(2) Put 2oz. of butter and 6oz. of sugar into a basin, beat
them to a cream, stir in four eggs, Jib. of grated Cocoa-nut,
and 3oz. of flour. Put this into a saucepan, pour in lqt. of
milk, and stir over the fire till it thickens slightly ; then pour
it into tins lined with rich puff paste, and bake in a moderate
oven. Serve hot or cold, as desired.
Cocoa-nut Custard Pies. — Put three eggs into a basin, and
beat them up with 2 breakfast-cupfuls of milk and 4oz. of
sugar ; when these are well mixed, add 1 breakfast-cupful of
grated Cocoa-nut and 1 teaspoonful of extract of lemon. Put the
mixture into pans lined with puff paste, and bake in a
moderate oven until done. Take them out, and serve.
Cocoa-nut Drops. -Mix together one grated Cocoa-nut, Jib. of
caster sugar, and the well-beaten whites of four eggs, flavour-
ing with rose-water or lemon, and beat all well together until
thick. Butter a baking-sheet, put the preparation in little
heaps a short distance from each other, and bake in a hot
oven till a pale yellow.
Cocoa-nut "Eclairs. — See Eclairs.
Cocoa-nut Fondants. — Grate a Cocoa-nut, put it into a sauce-
pan with sufficient water to cover it, and boil for five minutes
Cocoa-nuts — contmued.
Page 406 · 4 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cocoa-nut Conserve. — Cut off the rind of half an orange, mince it very fine, put it into a saucepan with 1 teacupful of milk or water, and Jib. of sugar, and boil; then add Jib. of finely-grated Cocoa-nut, 2oz. of butter, and the well-whipped whites of four eggs. Stir well until the mixture thickens, remove the pan from the fire, turn it out, and it is ready for use.
Cocoa-nut Cookies. — See Cookies.
Cocoa-nut Cream Balls. — Put 1 teaspoonful of finely-powdered gum arabic into a basin with 5 table-spoonfuls of warm water, and dissolve it ; then add gradually lib. of caster sugar, 1 teaspoonful of extract of lemon, and 2 table-spoonfuls each of finely-minced Cocoa-nut and currants, and work it into a stiff paste. Form this into small balls, dust them well with caster sugar, and put them into the hot closet. When dry, they are ready for use.
Cocoa-nut Cream Ice. — (1) Heat over the fire lib. of grated Cocoa-nut and 1 pint of cream, pour it in a basin, and add lib. of caster sugar. When cold, stir in 3 pints of cream, and freeze it.
(2) Beat together three eggs and the grated rind of a lemon, put them in a double boiler or bain-marie with 1 pint of milk, and stir until the mixture begins to thicken ; then put in 1 breakfast-cupful of grated Cocoa-nut, let it cool, and add fib. of caster sugar and the juice of one lemon. Put the mixture into the freezer and freeze it.
Cocoa-nut Cream Pies.— (1) Pour lqt. of milk into a saucepan, with 3 table-spoonfuls of flour or cornflour, Jib. of sugar, three eggs, and Jib. of grated Cocoa-nut, and stir well over the fire until it thickens, then letting it cool. Have ready baked crusts or shapes of paste, fill these with the mixture, and serve with sugar dusted over the tops.
(2) Put 2oz. of butter and 6oz. of sugar into a basin, beat them to a cream, stir in four eggs, Jib. of grated Cocoa-nut, and 3oz. of flour. Put this into a saucepan, pour in lqt. of milk, and stir over the fire till it thickens slightly ; then pour it into tins lined with rich puff paste, and bake in a moderate oven. Serve hot or cold, as desired.
Cocoa-nut Custard Pies. — Put three eggs into a basin, and beat them up with 2 breakfast-cupfuls of milk and 4oz. of sugar ; when these are well mixed, add 1 breakfast-cupful of grated Cocoa-nut and 1 teaspoonful of extract of lemon. Put the mixture into pans lined with puff paste, and bake in a moderate oven until done. Take them out, and serve.
Cocoa-nut Drops. -Mix together one grated Cocoa-nut, Jib. of caster sugar, and the well-beaten whites of four eggs, flavouring with rose-water or lemon, and beat all well together until thick. Butter a baking-sheet, put the preparation in little heaps a short distance from each other, and bake in a hot oven till a pale yellow.
Cocoa-nut "Eclairs. — See Eclairs.
Cocoa-nut Fondants. — Grate a Cocoa-nut, put it into a saucepan with sufficient water to cover it, and boil for five minutes
Cocoa-nuts — contmued.
Records on this page
Cocoa-nut ConserveCocoa-nut Custard PiesCocoa-nut Cream BallsCocoa-nut Cream Ice