Cocoa-nut Snow
From The encyclopædia of practical cookery, 1890
Serves 8
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 Snow. — Pare a Cocoa-nut, let it steep in cold water for a time, and then grate it. Peel nine or ten good-sized ripe and sweet oranges, scrape off carefully all the inner white rind, divide the oranges into natural sections (do not cut them, pull them apart), then with a spoon tear or cut each of these into three, and remove the pips. Put a layer of these little pieces at the bottom of a glass bowl, pour two or three dessert-spoonfuls of sherry over them and dredge with plenty of powdered white sugar. Add a layer of grated Cocoa-nut, Cocoa-nuts — continued. and a layer of slices of red bananas
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