Cocoa-Nut Cheese-Cakes

Ingredients

• grated cocoa-nut
• pounded sugar
• a couple of spoonsful or rather more of water
• some eggs properly whisked and strained
• the grated rind of half a lemon

Method

1. 1

   Grate the cocoa-nut and cook with sugar and milk or water until tender.

2. 2

   Once cooled, mix with whisked eggs and lemon rind.

3. 3

   Line pattypans with paste, fill with mixture, and bake for 13 to 15 minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 333. The excerpt below is the record exactly as published.

COCOA-NUT CHEESE-CAKES. (ENTREMETS.) (Jamaica Ueceipt.) Break carefully the shell of the nut, that the liquid it contains may not escape.f Take out the kernel, pare thinly off the dark skin, and grate the nut on a delicately clean grater ; put it, with its weight of pounded sugar, and its own milk, or a couple of spoonsful or rather more of water, into a silver or block-tin saucepan, or a very small copper stewpan perfectly tinned, and keep it gently stirred over a quite clear fire until it is tender : it will sometimes require an hour’s stewing to make it so. When a little cooled, add to the nut, and beat well with it, some eggs properly whisked and strained, and the grated rind of half a lemon. Line some pattypans with fine paste, put in the mixture, and bake the cheese-cakes from thirteen to fifteen minutes Grated cocoa-nut

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