Cocoa-nut Sweetmeat. — (1) Break the shell of a large Cocoa-
nut, and remove it ; peel the nut carefully, and put it in a
basin of cold water. Put lib. of coarsely-crushed loaf sugar
in a saucepan with a small quantity of water, and boil
it until it is reduced to a syrup ; grate the Cocoa-nut, put it
into the syrup, and stir it over the fire with a wooden spoon
until quite thick. Great care must be taken not to let the
Cocoa-nut burn. Butter a dish or marble slab, turn the
mixture on to it, and leave it until nearly cold ; then cut it
into various fancy shapes, or plain bars. Keep the sweetmeat
dry in boxes or jars until used.
(2) Peel and grate a Cocoa-nut; put lib. of coarsely-crushed
loaf sugar into a saucepan with a small quantity of water, and
boil it until reduced to a thin syrup. Then put in the Cocoa-
nut, and stir it over the fire with a wooden spoon for a few
minutes. Beat the yolks of six eggs✪ Cocoa-nut Sweetmeat, then move the Cocoa-
nut off the fire, and stir the eggs in. When the sweetmeat is
cold, put it into jelly glasses, and serve.
Cocoa-nut Tart. — Put 4oz. of powdered loaf sugar into a basin,
break in five eggs, and whisk well for three minutes; then
add a quart of milk and a - teaspoonful of essence of lemon,
work well for two or three minutes longer, and strain through
a fine sieve into another basin. Line a deep pie-dish with
paste, fill up with the milk preparation, and spread over 6oz.
of dried Cocoa-nut✪ Cocoa-nut Tart. Put the tart in a moderate oven, and
bake for thirty minutes ; then take it out, and lot it get
cold. Cut it up into six pieces of equal size, put theso on a
napkin folded on a dish, dust them over with caster sugar,
and serve.
Compote of Fink Cocoa-nut. Prepare as for Compote op
White Cocoa-nut, adding a few drops of prepared cochineal
to the first sugar.
Compote of White Cocoa-nut. — Peel off the brown skin of
a Cocoa-nut after taking off the shell, and soak the white
part in cold water with lemon-juice and a little salt. Chop
the Cocoa-nut up finely, and soak it again in lomon-juiee and
salted water. Take out the pieces, wash them in fresh water,
For details respecting Culinary Processes, Utensils, Sauces, ifcc., referred to, sec under their special heads.
412
TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
Cocoa-nuts — continued,
and put them on a sieve to drain. Boil lib. of loaf sugar to
the blow degree, stand it oil the fire, add the prepared Cocoa-
nut, and give it another boil up on the fire, stirring lightly
with a fork ; then take out the shreds of Cocoa-nut with a
fork and put them on a sieve. Boil the sugar again, put in
the Cocoa-nut, give it another boil, take it out, and drain it ;
squeeze a few drops of lemon-juice in the sugar, keeping the
pips out, boil it to the pearl degree, put in the Cocoa-nut,
stir it lightly about, and then drain it on a sieve. Separate
the shreds carefully with two forks. When cold, dish it up
in a pile in the compote dish, and pour round it some clear
syrup flavoured with citron liqueur.
Page 413 · 2 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 Sweetmeat. — (1) Break the shell of a large Cocoa-nut, and remove it ; peel the nut carefully, and put it in a basin of cold water. Put lib. of coarsely-crushed loaf sugar in a saucepan with a small quantity of water, and boil it until it is reduced to a syrup ; grate the Cocoa-nut, put it into the syrup, and stir it over the fire with a wooden spoon until quite thick. Great care must be taken not to let the Cocoa-nut burn. Butter a dish or marble slab, turn the mixture on to it, and leave it until nearly cold ; then cut it into various fancy shapes, or plain bars. Keep the sweetmeat dry in boxes or jars until used.
(2) Peel and grate a Cocoa-nut; put lib. of coarsely-crushed loaf sugar into a saucepan with a small quantity of water, and boil it until reduced to a thin syrup. Then put in the Cocoanut, and stir it over the fire with a wooden spoon for a few minutes. Beat the yolks of six eggs, then move the Cocoa-nut off the fire, and stir the eggs in. When the sweetmeat is cold, put it into jelly glasses, and serve.
Cocoa-nut Tart. — Put 4oz. of powdered loaf sugar into a basin, break in five eggs, and whisk well for three minutes; then add a quart of milk and a - teaspoonful of essence of lemon, work well for two or three minutes longer, and strain through a fine sieve into another basin. Line a deep pie-dish with paste, fill up with the milk preparation, and spread over 6oz. of dried Cocoa-nut. Put the tart in a moderate oven, and bake for thirty minutes ; then take it out, and lot it get cold. Cut it up into six pieces of equal size, put theso on a napkin folded on a dish, dust them over with caster sugar, and serve.
Compote of Fink Cocoa-nut. Prepare as for Compote of White Cocoa-nut, adding a few drops of prepared cochineal to the first sugar.
Compote of White Cocoa-nut. — Peel off the brown skin of a Cocoa-nut after taking off the shell, and soak the white part in cold water with lemon-juice and a little salt. Chop the Cocoa-nut up finely, and soak it again in lemon-juice and salted water. Take out the pieces, wash them in fresh water,
For details respecting Culinary Processes, Utensils, Sauces, ifcc., referred to, sec under their special heads.
Cocoa-nuts — continued,
and put them on a sieve to drain. Boil lib. of loaf sugar to the blow degree, stand it oil the fire, add the prepared Cocoanut, and give it another boil up on the fire, stirring lightly with a fork ; then take out the shreds of Cocoa-nut with a fork and put them on a sieve. Boil the sugar again, put in the Cocoa-nut, give it another boil, take it out, and drain it ; squeeze a few drops of lemon-juice in the sugar, keeping the pips out, boil it to the pearl degree, put in the Cocoa-nut, stir it lightly about, and then drain it on a sieve. Separate the shreds carefully with two forks. When cold, dish it up in a pile in the compote dish, and pour round it some clear syrup flavoured with citron liqueur.
Records on this page
Cocoa-nut SweetmeatCocoa-nut Tart