Cocoa-nut Ice
From The encyclopædia of practical cookery, 1890
Serves 10
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 407. The excerpt below is the record exactly as published.
Cocoa-nut Ice. — Put three finely-grated Cocoa-nuts and their milk into a saucepan with 3qts. of filtered water, set the pan on the fire, and boil for about ten minutes. Pour the whole into a pan, cover it over, and let it infuse until it is nearly cold ; then strain it through a fine sieve into a freezer packed in ice, squeezing through as much as possible, and mix in thoroughly 20oz. of powdered loaf sugar and the whites of three eggs
Cook this with the app: pantry check, scaling, and the assistant.