Cocoa-nut Sauce
From Cassell's dictionary of cookery, 1892
Serves 1
Time: half an hour. Sufficient for a moderate-sized pudding.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 386. The excerpt below is the record exactly as published.
Cocoa-nut Sauce. — Gratefinely the white part of a cocoa-nut, and boil it gently until tender in a cupful of water, in which has been dissolved its weight, before boiling, in sugar; press it through a sieve ; add a cupful of thick cream and the beaten yolk of an egg
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