Cake, Cocoa-nut Sponge

Name: Cake, Cocoa-nut Sponge
Yield: 10 servings
Ingredients: Grate a cocoa-nut; A teaspoonful of salt; half a grated nutmeg; A pound of white sugar; Beat and strain the yolks of six eggs; the whites cut to a stiff froth; One teaspoonful of essence of lemon; half a pint of flour

From Consult me, 1902

Serves 10

Cover with paper to prevent the top from hardening quickly.

Presented as published in 1902. 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 Consult me (1902) by Robert Kemp Philp, page 100. The excerpt below is the record exactly as published.

CAKE, COCOA-NUT SPONGE. — Grate a cocoa-nut, the outer part peeled off. A teaspoonful of salt, and half a grated nutmeg. A pound of white sugar. Beat and strain the yolks of six eggs ; the whites cut to a stiff froth. One teaspoonful of essence of lemon, and half a pint of flour

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