Cocoa-nut Soup
From Cassell's dictionary of cookery, 1892
Serves 6
Time: two hours. Sufficient for 9-10 persons.
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 387. The excerpt below is the record exactly as published.
Cocoa-nut Soup.— Grate very feiely the white of a fresh cocoa-nut, and simmer it gently for an hour in some good stock, allowing a quarter of a jDound of cocoa-nut for every half gallon of stock. Strain the liquid, and thicken it with seme ground rice; half a pound of ground rice will be enough for this quantify. Season it with a little salt and cayenne, and a small tea-spoonful of mace. Just before serving, draw it from the fire, and add a cupful of thick cream
Cook this with the app: pantry check, scaling, and the assistant.