Cocoa-nut Salad
From The encyclopædia of practical cookery, 1890
Serves 2
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 412. The excerpt below is the record exactly as published.
Cocoa-nut Salad. — Peel the Cocoa-nut as evenly as possible, cut it into small slips, put these into a glass dish, pour a sufficient quantity of brandy over to cover them, and soak them for twenty-four hours. A large plate or dish should bo placed over the glass dish to keep in the goodness of the brandy. At the end of the twenty-four hours dust a small quantity of caster sugar
Cook this with the app: pantry check, scaling, and the assistant.