Cocoanut Cream

Ingredients

• ¥% envelope Knox sparkling gelatine
• 1 cup shredded cocoanut
• 4 cup cold water
• 3 eggs
• Few grains salt
• 1/3 cup sugar
• 2 cups milk
• 1 teaspoonful vanilla

Method

1. 1

   Soak gelatine in cold water five minutes.

2. 2

   Make custard of yolks of eggs, sugar and milk; remove from range and add soaked gelatine.

3. 3

   When mixture begins to set, add cocoanut, whites of eggs beaten until stiff, salt and flavoring.

4. 4

   Line a mold with sections of orange, pour in mixture and chill.

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 50. The excerpt below is the record exactly as published.

Cocoanut Cream ¥% envelope Knox sparkling gelatine. 1 cup shredded cocoanut. 4 cup cold water. 3 eggs. Few grains salt. 1/3 cup sugar. 2 cups milk. 1 teaspoonful vanilla

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