Cocoa-Nut Flavoured Milk
From Modern cookery, in all its branches, 1884
Serves 4
The milk can be enhanced with the sweet milk from the nut.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 401. The excerpt below is the record exactly as published.
COCOA-NUT FLAVOURED MILK. (For sweet dishes , Sf'C.) Pare the dark outer rind from a very fresh nut, and grate it on a fine and exceedingly clean grater , to every three ounces pour a quart cf new milk, and simmer them very softly for three quarters of an hour, or more, that a full flavour of the nut may be imparted to the milk without its being much reduced : strain it through a fine sieve, or cloth, with sufficient pressure to leave the nut almost dry : it may then be used for blanc-mange, custards, rice, and other puddings, light cakes and bread. To each quart new milk, 3 oz. grated cocoa-nut
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Cook this with the app: pantry check, scaling, and the assistant.