Cocoa-nut Island
From The new practical housekeeping, 1890
Serves 3
A nice way is to make in souffle dish, or baking dish that will fit and serve in silver receptacle.
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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 139. The excerpt below is the record exactly as published.
Cocoa-nut Island. — Line with cake bottom and sides of dish ia which dessert ia to be served ; dissolve itr custard kettle one pint sugar in half pint water, add one tablespoofi corn-starch previously mixed smooth with a little water and well-beaten yolks of four eggs ; cook till it thickens, add juice of two lemons, heaping tablespooa butter and cook a few minutes then pour into dish ; grate one cocoa- nut, sweeten a little and put over the custard : place a meringue of the well-beaten whites, half cup sugar
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Cook this with the app: pantry check, scaling, and the assistant.