Baked Cocoanut Custard

Ingredients

• as much cocoanut as will weigh a pound
• half a pound of powdered white sugar
• two tablespoonfuls of rose-water
• a pint of rich milk
• eight eggs
• a teaspoonful of powdered nutmeg
• and cinnamon

Method

1. 1

   Grate cocoanut and mix with sugar, rose-water, and milk.

2. 2

   Beat egg whites and fold into the mixture.

3. 3

   Bake in cups for twenty minutes in a water bath.

4. 4

   Cool and top with grated loaf sugar.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 222. The excerpt below is the record exactly as published.

AKED COCOANUT CTTSTAED. Grate as much cocoanut as will weigh a pound. Mix half a pound of powdered white sugar with the milk of the cocoanut, or with a pint of cream, adding two tablespoonfuls of rose-water. Then stir in gradually a pint of rich milk. Beat to a stiff froth the whites of eight eggs and stir them into the milk and sugar, a little at a time, alternately with the grated cocoanut ; add a teaspoonful of powdered nutmeg and cinnamon

Cook this with the app: pantry check, scaling, and the assistant.