Cocoanut Cornstarch

Ingredients

• 1 cup shredded cocoanut
• 1 pint milk
• 3 tablespoons sugar
• Whites of 3 eggs
• 2 tablespoons cornstarch
• 1 teaspoon vanilla
• Custard sauce

Method

1. 1

   Mix the sugar and cornstarch in a double boiler; add the milk and stir over the fire until it thickens; then add the cocoanut and cook slowly for half an hour, stirring occasionally.

2. 2

   Remove from the fire; add the stiffly beaten whites and the vanilla and pour into a wet mold.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 78. The excerpt below is the record exactly as published.

COCOANUT CORNSTARCH 1 cup shredded cocoanut 1 pint milk 3 tablespoons sugar WTiites of 3 eggs 2 tablespoons cornstarch 1 teaspoon vanilla Custard sauce Mix the sugar and cornstarch in a double boiler; add the milk and stir over the fire until it thickens; then add the cocoanut and cook slowly for half an hour, stirring occasionally. Remove from the fire; add the stiffly beaten whites and the vanilla and pour into a wet mold. Turn from the mold when chilled and serve with custard sauce. COCOANUT JUNKET 4 tablespoons shredded cocoanut 1 junket tablet 1 quart milk 1 tablespoon cold water 2 tablespoons sugar 2 teaspoons vanilla Mix the cocoanut and milk and let them stand in a warm oven for half an hour. Add sugar; strain when dissolved, and add the tablet dissolved in the cold water. Add the flavoring; pour the junket into glasses and let stand in a warm place, until firm. Remove to cool place, and at serving time sprinkle with sugar and cocoanut. Serve with or without cream. MOCK CHARLOTTE Whites of 4 eggs

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