Cocoa-nut Cheesecakes

Ingredients

• one or two Cocoa-nuts
• 1 pint of milk
• 12oz. of sugar
• six well-beaten eggs
• Jib. of almond macaroons
• a little cream

Method

1. 1

   Cut off the brown outside skin of the Cocoa-nuts, grate them into a pan, add the milk and sugar, and stir over the fire until tender.

2. 2

   Remove from heat, let cool, add eggs and macaroons, mix well.

3. 3

   If too thick, add cream.

4. 4

   Fill patty-pans lined with puff paste, sprinkle with currants, and bake for about 20 minutes in a moderate oven.

5. 5

   Serve cold.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 405. The excerpt below is the record exactly as published.

Cocoa-nut Cheesecakes. — (1) Cut off the brown outside skin of one or two Cocoa-nuts, grate them into a tinned or porcelain- lined pan, add the milk from the Cocoa-nuts, 1 pint of milk, and 12oz. of sugar, and stir well over the fire until the Cocoa-nut is quite tender. Remove from the fire, let it get cold, add six well-beaten eggs and Jib. of almond macaroons, broken up to a powder, and mix well. Should it be too thick, add a little cream

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