Cocoa-nut and Raisin Cream
From The encyclopædia of practical cookery, 1890
Serves 2
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 411. The excerpt below is the record exactly as published.
Cocoa-nut and Raisin Cream. — Stone and chop finely 1 breakfast-cupful of raisins, chop 1 teacupful of almonds, and mix them up with 1 teacupful of grated Cocoa-nut and the white of one egg
Cook this with the app: pantry check, scaling, and the assistant.