Boiled Cocoanut Custard
From The way to the heart, 1905
Serve with whipped cream that has been seasoned and sweetened.
Presented as published in 1905. 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 way to the heart (1905) by Carrie Pickett Moore, page 24. The excerpt below is the record exactly as published.
Boiled Cocoanut Custard. Heat I pint of milk and stir slowly into it the yelks of 6 eggs and i pound of grated cocoanut, alternating them, with 5 ounces of sugar
Cook this with the app: pantry check, scaling, and the assistant.