COCOANUT CREAM— HINDUSTANI
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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 Pan-Pacific cook book (1915) by L. L. McLaren, page 9. The excerpt below is the record exactly as published.
COCOANUT CREAM— HINDUSTANI Add the grated meat of a large fresh cocoanut to a quart 22 SOUPS of consomme and simmer for fifteen minutes ; strain through a cheese-cloth, squeezing the cocoanut until quite dry. Add the beaten yolks of two eggs and juice of a lemon
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