Cocoa-nut Cream

Ingredients

• a cupful of cold spring water
• the thin rind of a quarter of a small lemon
• three tablespoonfuls of sifted sugar
• a small piece of stick cinnamon
• a tablespoonful of the white of the cocoa-nut
• the milk of two cocoa-nuts
• a tablespoonful of corn-flour
• a cupful of cream
• half a wine-glassful of brandy
• three or four chops of vanilla essence

Method

1. 1

   Boil water with lemon rind, sugar, cinnamon, and sliced cocoa-nut to make a thick syrup.

2. 2

   Add cocoa-nut milk thickened with corn-flour, boil together, then add cream and strain.

3. 3

   Before serving, mix in brandy and vanilla essence.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 384. The excerpt below is the record exactly as published.

Cocoa-nut Cream. — Put a cupful of cold spring water into a saucepan with the thin rind of a quarter of a small lemon, three table- spoonfuls of sifted sugar, a small piece of stick cinnamon, and a table-spoonful of the white of the Gocoa-nut sliced. Boil gently to a thick syrup; then add the milk of two cocoa-nuts thickened with a table- spoonful of corn-flour or arrowroot. Let aU boil up together for a minute or two, add a cupful of cream, strain, and stir until cold. Just before serving, put with the cream half a wine-glassful of brandy and three or four ch-ops of ^■anilla essepco. Time, half an hour. Probable cost. Is. 6d., exclusive of the brandy. The above quantities will make about three-quarters of a pint. Cocoa-nut Cream (another way). — Put one pound of finely-sifted sugar into a sauce- pan with three-quarters of a pint of water, and as soon as the sugar is dissolved, stir in the white part of a fresh cocoa-nut lightly grated and the thin rind of a small orange. Let the nut stew until tender. Time, half an hour. Probable cost, lOd. Cocoa-nut Gingerbread. — Put one pound of golden syrup, a quarter of a jjoimd of butter, and a quarter of a pound of moist sugar into a saucepan. Let them heat very slowly until the butter is quite melted, when it must be well nii.xed with the syrup, and the mixture poured into a bowl containing haK a pound of ground rice, half a pound of the best flour, one ounce of ground ginger, a pinch of salt, a dessert-spoonful of baking-powder, the rind of half a lemon cut into small pieces, and one ounce of chopped candied^ lemon. Mix thoroughly, put the paste on one side, and, when it is quite cold, stir into it the white part of a large cocoa-nut finely grated. When it is well beaten, drop the paste upon a well-buttered tin in small cakes, and bake these in a moderate oven. Time to bake, about half an hour. Pro- bable cost, Is. 3d. per pound. Sufficient, eighteen or twenty cakes for a dessert-dish. Cocoa-nut Macaroons. — Take a fresh cocoa-nut, grate it finely, and allow half a pound of finely-sifted sugar and the whites of four eggs beaten to a firm froth to every quarter of a pound of cocoa-nut. Mix the ingredients thoroughly. Drop little balls of the paste upon a well-buttered tin about two inches apart from one another. Bake in a moderate oven. Allien the macaroons are lightly browned all over they will be ready. Time to bake, about twenty minutes. Pro- bable cost, Is. 6d. per pound. Sufficient, eighteen or twenty for a dessert-dish. Cocoa - nut Milk Flavour. — This exceedingly delicious flavouring is obtained by boiling the grated white part of the nut with fresh sweet milk, and it may be used in the composition of biscuits, cakes, custards, blanc- manges, &c. To six ounces of the nut finely grated add two quarts of milk. Simmer the liquid slowly to extract the flavour without reducing the quantity of milk. Do not mix the milk from the nut until it has been tasted coc ( 143) COD and found pure and sweet. It should be strained through a line sieve, and the nut squeezed dry. Cocoa-nut Paste. — Drain the milk from a large cocoa-nut, pare ofl: the brown skin, and shred the white part as finely as jwssible ; put a pound of sugar into a saucepan with a cupful of water, the shred cocoa-nut, the jidce of half a lemon, and the milk ef the cocoa-nut. Let the mixtui-e boil gently until the nut is quite soft, stirring it occasionally to prevent its burning. Turn it out on a tiat dish, and let it cool. Time, until tender. Probable cost, one nut, 4d. or 6d. Cocoa-nut Pound-cake,— Beat 'half a pound of fresh butter to a cream, add gradually one pound of tine fiour, one pound of sifted sugar, two tea-spoonfuls of baking-powder, a small pinch of s;ilt, a tea-spoonful of finely- chopped lemon-rind, the white part of a cocoa- jiut finely-grated, four eggs well beaten, and a cupful of new milk. Butter some square tins, ;ind line them with buttered paper, spread the mixture in them about an inch and a half in depth, and bake ixi a good oven. When they are sufficiently baked, spread some sugar icing over them, and return them to the o\-en for a minute or two to dry. Time to bake, from thirty to forty minutes. Probable cost, 2s. 3d. for this quantity. Sufficient for two or three small cakes, or one lai'ge one. Cocoa-nut Pudding.— Mi.x two eggs well beaten with a cupful of new milk and the milk of the cocoa-nut, if the latter is quite sweet. Take off the brown skin of the nut, and grate the white part as finely as possible. Mix it with thi-ee table-spooafuls of finely- grated bread-crumbs, three table-spoonfuls of sifted suga

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