Cocoa-Nut Soup
From Modern cookery, in all its branches, 1884
Serves 6
Can substitute stock with reserved stock for thickening if cream or wine is not desired.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 45. The excerpt below is the record exactly as published.
COCOA-NUT SOUP. Pare the dark rind from a very fresh cocoa-nut, and grate it down small on an exceedingly clean, bright grater ; weigh it, and allow two ounces for each quart of soup. Simmer it gently for one hour in the stock, which should then be strained closely from it, and thick- ened for table. Veal stock, gravy-soup, or broth, 5 pints; grated cocoa-nut, 5 oz. . 1 hour. Flour of rice, 5 oz. ; mace, \ teaspoonful ; little cayenne and salt ; mixed with \ pint of cream : 10 minutes. Or : gravy-soup, or good beef broth, 5 pints : 1 hour, llice flour, 5 oz. ; soy and lemon-juice, each 1 tablespoonful ; finely pounded sugar, 1 oz. ; cayenne, f teaspoonful ; sherry, 2 glassesful
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