Cocoanut Cream

Ingredients

• milk of a cocoanut
• one cocoanut grated very fine
• one-fourth pound of stoned raisins
• one-half pound of blanched almonds
• one pint of pecans
• one-half cup of chopped walnuts

Method

1. 1

   Put the milk in a saucepan and heat slowly; boil rapidly for five minutes, then add the grated cocoanut and boil for ten minutes longer, stirring constantly.

2. 2

   Test on a cold plate; if it forms a firm paste when cool, take from the fire.

3. 3

   Pour part onto a large tin lined with greased paper, then add the remaining cream with the other ingredients.

4. 4

   When cool, cut into squares.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 81. The excerpt below is the record exactly as published.

milk of a cocoanut ; put in a saucepan and let it heat slowly ; boil rapidly five minutes, then add one cocoanut grated very fine, and boil ten minutes longer, stirring constantly. Try a little on a cold plate, and if it forms a firm paste when cool, take from the fire. Pour part of it - out on to a large tin lined with greased paper, then add to the remaining cream one-fourth pound of stoned raisins one-half pound of blanched almonds, one pint of pecans, one-half cup of chopped walnuts

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