Cocoa-nut Spongecakes

Ingredients

• a large fresh cocoa-nut
• the yolks of six eggs
• the whites of six eggs
• half a pound of sifted sugar
• a pinch of salt
• half a teaspoonful of grated lemon-rind
• a quarter of a pound of flour

Method

1. 1

   Grate the cocoa-nut finely.

2. 2

   Beat the yolks and whisk the whites with sugar, salt, and lemon-rind.

3. 3

   Mix in flour and grated cocoa-nut, then bake in lined tins in a brisk oven.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 386. The excerpt below is the record exactly as published.

large, fresh cocoa-nut, remove the brown skin, and grate the white part as finely as pos- sible ; mix verj- thoroughly a quarter of a pound of fresh butter, a quarter of a pound of sifted sugar, and the gi-ated cocoa-nut ; when they are quite smoothly mixed, add a pint of new milk or cream, five eggs well beaten, a ti:;y pinch of salt, and the eighth of a nutmeg grated. Pour the mixture into a well-buttered dish, and bake in a good oven. This pudding may be eaten either hot or cold. Time to bake, about forty minutes. Probable cost. Is. 8d., if made with milk. Sufficient for five or six persons. Cocoa-nut Sauce. — Gratefinely the white part of a cocoa-nut, and boil it gently until tender in a cupful of water, in which has been dissolved its weight, before boiling, in sugar; press it through a sieve ; add a cupful of thick cream and the beaten yolk of an egg ; put the mixture on the tire for a minute or two, but do not let it boil; add the juice of a lemon, if this is preferred. Time, altogether, half an hour. Probable cost, cocoa-nut, 4d. or Gd. Sufficient for a moderate-sized pudding. 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. Time, altogether, two hours. Probable cost. Is. per quart. Sufficient, this quantity for nine or ten persons. Cocoa-nut Soup (another way). — Boil the stock and the cocoa-nut together, as in tlie last recipe. Tliicken the soup with ground lice, being careful to mix it smoothly with a little cold stock or water before putting it into the boiling liquid. Add two table-spoonfuls of lemon-juice, two table-spoonfuls of soy, a nut- meg grated, and a little salt and cayenne. Just before serving, add a tumblerful of sherry. Time, altogether, two hours. Probable cost. Is. yev quai-t, exclusive of the sherry. Sufficient for nine or ten persons. Cocoa-nut Spongecakes — Takealarge fresh cocoa-nut, remove the brown skin, and grate it on a perfectly clean, bright giater as finely as possible ; beat the yollvs of six eggs, and whisk the whites to a solid froth, adding gradually, as it is whisked, half a pound of sifted sugar, a pinch of salt, half a tea-spoonful of grated lemon-rind, and the yolks of the eggs. Beat the mixture for a quarter of an horn-, then add, by degrees, a quarter of a pound of flour

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