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Baskets with Cream of Cocoanut, a la Victoria
From The Swedish, French, American cook book, 1918
Serves 4
Filling: Half cup milk, three tablespoons cocoanut, three tablespoons sugar, one tablespoon brandy, four tablespoons dissolved Cox’s gelatine, one cup of cake finely crumbed, mix well; add one cup whipped cream; put the cover on, spread raspberry jam (or apple glaze) on the outside then sprinkle with cocoanut.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 543. The excerpt below is the record exactly as published.
Baskets with Cream of Cocoanut, a la Victoria Corbeilles a la Creme de Coco, & la Victoria One cup butter, four eggs, one cup milk, two tablespoons brandy, two teaspoons Royal baking powder, two and a half cups flour, two cups sugar
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