Cocoanut Cream
From Healthful cookery, 1904
This may be used as a substitute for milk, to be eaten with rice or other grains.
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 56. The excerpt below is the record exactly as published.
Cocoanut Cream. — Cut fresh cocoanut into thin slices, and grind the nut very fine in a chopper or 164 Healthful Cookery some strong hand-mill. If nothing of this sort is available, the cocoanut may be grated. To each cup of the prepared nuts add one cup of hot water
Cook this with the app: pantry check, scaling, and the assistant.