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Cocoa-nut Milk Sauce
From The encyclopædia of practical cookery, 1890
Serves 3
Ideal for blanc-manges and light puddings.
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
Nutrition per serving
693Calories
6 gProtein
24 gCarbs
82 gFat
Full nutrition (33 nutrients)
Calories693 kcal
Protein5.9 g
Carbohydrates24 g
Fiber3.6 g
Sugars14 g
Total Fat82 g
Saturated Fat50 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat0.4 g
Cholesterol125 mg
Sodium43 mg
Potassium514 mg
Calcium77 mg
Iron3 mg
Magnesium66 mg
Phosphorus216 mg
Zinc1.3 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C4.5 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.6 mg
Folate34 mcg
Choline14 mg
Caffeine0 mg
Water159 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 408. The excerpt below is the record exactly as published.
Cocoa-nut Milk Sauce. — For all sorts of blunc-manges and light puddings this sauce is much esteemed. It can be made either from the milk drawn from the cocoa-nut or from a liquor or cocoa-nut milk prepared as described above. With a small quantity of this milk mix quite smooth 2 table- spoonfuls of best flour, and stir into the remainder of 1 pint of the cocoa-nut milk. Warm and stir together a teacupful of cream and 2oz. of fresh butter ; when these are thoroughly incorporated without boiling, add them to the milk and flour. Continue stirring over the fire, and sweeten well with caster sugar. When the sauce is quite thick and creamy, take it off the fire, and just before pouring it into the sauceboat, stir in quickly a wineglassful of Madeira or sherry
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