Cocoanut Cheese Cakes

Ingredients

• 1 cocoanut
• 3 ozs. of loaf sugar
• 1/2 gill of sugar
• 3 yolks of eggs
• 1 white of egg
• 1 oz. of blanched almonds
• enough puff paste to line 8 or 10 patty pans

Method

1. 1

   Grate the white of a cocoanut.

2. 2

   Dissolve three ounces of white sugar in half a gill of water, then add the cocoanut, and boil seven or eight minutes.

3. 3

   Take off the fire, and when nearly cold add the yolks of three eggs, previously well beaten, and the white of one, as well as one ounce of finely chopped blanched almonds.

4. 4

   Cover some patty pans with puff paste, lay some of the cocoanut mixture in each, and bake until the paste is done.

5. 5

   Serve hot.

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 41. The excerpt below is the record exactly as published.

Cocoanut Cheese Cakes. For Eight Persons. — 1 cocoanut ; 3 ozs. of loaf sugar ; | gill of sugar ; 3 yolks of eggs ; 1 wliite of egg ; 1 oz. of blanched almonds ; enough puff paste to line 8 or 10 paity ' pans. ; i- Grate the white of a cocoanut. Dissolve three i ounces of white sugar in half a gill of water, then add the cocoanut, and boil seven or eight minutes. Take ofl the fire, and when nearly cold add the yolks i of three eggs, previously well beaten, and the white \ of one, as well as one ounce of finely chopped blanched almonds. Cover some patty pans with puff paste, lay some of the cocoanut mixture in each, and bake until the paste is done. Serve hot. Citron Pudding. For Four Persons. — | pint of milk ; 2 ozs. of loaf sugar ; 1 oz. of grated citron ; J a lemon ; 4 or 5 little tin moulds. Mix together half a pint of milk, two ounces of loaf sugar, three eggs, and one tablespoonful of flour, one ounce of grated citron, the juice of half a lemon. Pour the mixture into buttered cups or mordds ; they must be only half full. Bake in an oven twenty minutes, and turn out of moulds before sending to table. Serve hot and quickly. SAVOURIES AND SWEETS. 95 Orange Sponge. For Eight or Ten Persons. — 1 oz. of isinglass ; 1 pint of rvater ; 6 large oranges ; 2 Tangerine oranges ; 7 ozs. of uugar. Dissolve the isinglass in one pint of water for two 1 .ours; then mix with it the juice of the large oranges iind that of the Tangerine, and the finely powdered mgar. 'WTiisk well together until it becomes a iponge. Put into a mould. Raspberry Sponge. For Eight or Ten Persons. — 1 oz. of isinglass ; J pint ff water ; 1 pint of cream ; lb. of loaf sugar ; ^ the rind ff a lemon ; lb. pot of raspberry jam ; pint of milk. Dissolve the isinglass in half a pint of water, and tfcrain it. Beat the cream with a quarter of a poimd if pounded loaf sugar, and half the grated rind of a P3mon. Beat a half-pound pot of raspberry jam or esUy in half a pint of milk. If jam is used run it iirough a sieve. Mix all the ingredients, and whisk intil a sponge. Baked Plum Pudding. For Eight Persons. — fib. of flour; J lb. of suet ; f lb. currants ; J lb. of sultanas ; 2 ozs. of sugar ; 3 eggs ; | irnt of milk. Mix the flour, the suet, the currants, and the ultanas with a little sugar. When well mixed add lie well-beaten eggs and the milk. Bake an hour nd a half. 96 SAVOURIES AND SWEETS. Whip Syllabub. Fok Eight ok Tkn Pkksons. — pints of cream ; 3 wine- ■ glasses of brandy ; 1 lemon ; 6 glasses of sberry ; ^ pint of milk ; 2 ozs. of sugar. To three half-pints of cream, three wineglasses of brandy with the juice of one lemon squeezed into ' it, and six glasses of sherry ; let the mixture be well sweetened and whisked some time to be sohd, then add the milk. As the froth rises, lay it on a sieve to drain, then place it on the top of the mixture. To be served in jelly glasses. Tipsy Cake. For Ten ok Twelve Persons. — 1 large sponge cake; 1 tumblerful of mixed sberry and brandy ; 1 lemon ; 1 oz. of sugar ; ozs. of almonds ; pints of custard {see page 68.) ! Take a stale sponge cake that has been baked in a pretty mould. Pour as much mixed sherry and i brandy over it as it will absorb, taking the liquor ' that flows into the dish, and pouring it over the cake , again and again. Pour the juice of a lemon that has i been previously sweetened over the cake. Blanch some sweet almonds, cut in four j)ieces lengthways^ : stick all over the cake. Prepare a rich cream custard, j and when cold pour round the cake. {See page 68.) j Serve cold. An Excellent Trifle. For Ten or Twelve Persons. — 6 penny sponge cakes; t lb. of ral alias ; J lb. of macaroons; 1 tumbler of mixed sberry and brandy ; J lb. of blanched almonds ; J lb. of apricot jam; 1 lemon; oz. of sugar; 1 pint of rich cream ; 6 lumps of sugar ; 2 whites of egg

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