Cocoa-nut Sponge Cakes

Ingredients

• Jib. of sugar
• the yolks of six eggs
• 4oz. of dried flour
• 1 teaspoonful of essence of lemon
• 1 teaspoonful of salt
• the half of a nutmeg grated
• the whites of the six eggs
• the grated white part of a Cocoa-nut

Method

1. 1

   Beat sugar and yolks, then add flour, essence of lemon, salt, and grated nutmeg.

2. 2

   Fold in the whipped egg whites and grated Cocoa-nut.

3. 3

   Pour into buttered square tins and bake in a sharp oven for half an hour.

4. 4

   Cut into squares or shapes when done.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 411. The excerpt below is the record exactly as published.

ut 1 teaspoonful of arrowroot into the saucepan, pour in J pint of milk, and stir it over the fire until thickened and boiling ; then pour in the Cocoa-nut liquid, and boil it up again. Take the saucepan off the fire, and stir in quickly the beaten yolk of an egg. When the pudding is cooked, turn it on to a hot dish, sift caster sugar over, pour the sauce round, and serve. (9) Pare and grate a Cocoa-nut, beat up six eggs— the six yolks very light and the six whites to a thick froth. Soak Jib. of sifted breadcrumbs in 1 pint of milk. Beat Jib. of butter to a cream with Jib. of powdered white sugar, mix in with it the beaten yolks, and then beat butter, sugar, and yolks of eggs into the pint of milk with the breadcrumbs ' in it; mix in next 1 table-spoonful of cornflour blended with a little cold water, then the whites of the eggs beaten to a stiff froth, grated nutmeg and rose-water to taste, and lastly the grated Cocoa-nut. Continue beating the pudding for a minute after all the ingredients are mixed, pour it into a buttered baking-dish, and bake in a moderate oven for three-quarters-of-an-hour. Dredge powdered sugar on the top, and serve quite cold. Cocoa-nut Pudding -with Sponge Cake. — Remove the shell and brown skin from a Cocoa-nut, and grate it fine ; save the milk of the nut, and strain it ; put the grated nut into an earthen dish with lib. of stale sponge cake ; add to the Cocoa-nut milk 1 table-spoonful of melted butter and enough sweet milk to make a quart, and pour it over the nut and sponge cake. Beat four eggs thoroughly, mix them with the nut and cake, add 4 piled table- spoonfuls of sugar, and put the pudding into an earthen dish. Bake for half-an- hour in a moderate oven, and then serve with powdered sugar sprinkled over. Cocoa-nut and Raisin Cream. — Stone and chop finely 1 breakfast-cupful of raisins, chop 1 teacupful of almonds, and mix them up with 1 teacupful of grated Cocoa-nut and the white of one egg beaten stiff. The cream is then ready for use. Cocoa-nut Rock. — Boil Jib. of grated Cocoa-nut and Jib. of loaf sugar in J pint of the Cocoa-nut milk ; when it begins to return to sugar, add the well-whisked white of one egg, and mix thoroughly together. Grease a tin, spread the mixture on about lin. thick, and stand the tin in a cool oven with the door open, to dry ; then cut it into squares, and keep it in a dry place. Cocoa-nut Salad. — Peel the Cocoa-nut as evenly as possible, cut it into small slips, put these into a glass dish, pour a sufficient quantity of brandy over to cover them, and soak them for twenty-four hours. A large plate or dish should bo placed over the glass dish to keep in the goodness of the brandy. At the end of the twenty-four hours dust a small quantity of caster sugar over the Cocoa-nut, and serve it. 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, laid close together ; con- tinue those layers alternately till the bowl is full, always adding wine and sugar to the layers of oranges. The ten oranges will require about two glasses of sherry. When the bowl is filled, heap it high with grated Cocoa-nut, sprinkle sugar on top, and ornament with slices of bananas cut crosswise. Serve at once, or the fruit, especially the oranges, will spoil. Cocoa-nut Sponge Cakes. — Put Jib. of sugar and the yolks of six eggs into a basin, beat them well, and add 4oz. of dried flour, 1 teaspoonful each of essence of lemon and salt, and the half of a nutmeg grated ; then beat in the whites of the six eggs whipped to a froth, and the grated white part of a Cocoa-nut

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