Cocoa-nut Soup

Ingredients

• a couple of ripe cocoa-nuts
• a couple of quarts of clear white stock
• a blade of mace
• the yolks of four eggs
• sufficient arrowroot or ground rice
• Half a pint of cream

Method

1. 1

   Grate cocoa-nuts and simmer with stock and mace for half an hour.

2. 2

   Strain, mix yolks with stock and thicken with arrowroot.

3. 3

   Simmer gently without boiling.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 82. The excerpt below is the record exactly as published.

Cocoa-nut Soup. Scrape or grate the inside of a couple of ripe cocoa-nuts very fine, place it in a saucepan, adding to it a couple of quarts of clear white stock, with a blade of inace ; set it to simmer gently for half an hour, and then strain it through a fine sieve ; have ready beaten the yolks of four eggs, with a little stock and sufficient arrowroot or ground rice to thicken the soup ; mix this into a smooth batter, Adding it by degrees to the soup, and let simmer gently, stirring it carefully till it is done. It should not be allowed to boil, or it may curdle. Half a pint of cream may be used instead of eggs. 100. Macaroni and Cheese Soup. Boil macaroni in plenty of salted water until quite soft. Drain and cut it into smaller lengths, and throw it into good soup. To give additional richness, have the yolks of two or three eggs in the tureen, and stir them as the boil- ing soup is poured in. Hand grated cheese at table. 101. Cheese Soup a la Biberon. Peel and slice six onions, cut half a pound of lean haiii in slices, and two ounces of butter ; put them into a stew- pan over the fire, and rub with a spoon till the onions become a little brown ; add half a pound of bread-crumbs. sours. 131 and tliree pints of good broth, a little caj^enne pepper, and a blade of mace

Cook this with the app: pantry check, scaling, and the assistant.