Cocoanut Custard

Ingredients

• a pint and a half of milk
• four eggs
• a cocoanut grated
• sugar to your taste

Method

1. 1

   Boil milk, sweeten, beat eggs, add grated cocoanut, stir in milk, and bake in a crust.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 97. The excerpt below is the record exactly as published.

sugar to your taste, and a teaspoonful of extract of TaaiUftp boiled in a farina-boiler until it begins to thicken Apple Costard, Vo. 2. Pare and oore six tart apples, cook them in a syrup of sogpr and water until tender, butter a pudding-dish, lay them in the bottom. Beat the yolks of eight eggs, stir them in a quart ef milk with sugar to your taste, pour it oyer the applee, and bake half an hour. * A^le Float The whites of fiye eggs beaten to a sdff froth, add to them ftye heaping tablespoons of powdered sugar, beat it well in, and add a bowlful of apple-sauce, sweetened and flayored with ImoD- peel ; heap it in a gkss dish, and pour round it a boiled euslard made with the yolks of the eggs and a quart of milk. * Baked Custard. Beat the yolks of two and the white of one egg yery li^ ; mix to a smooth paste a teaspoonful of flour in a little milk, add PASTRY, FUDDINQSj Ae. 203 tt to ihe eggs with a small teacup of rich milk, flavor with vanidai kmon-peel or peach-water, pour it in a pie-dish lined with a good crust, grate nutmeg over the top^ and bake about twentj minutes. * Boiled Custards. Beat the yolks only of eight eggs, and stir in them gradually a quart of new milk, and add sugar to your taste ; put the cus- tard in a farina-kettle, and set it over the fire ; stir it until it thickens sufficiently to stick to the spoon ; then flavor with two teaspoonsfiil of the extract of vanilla or peach-water, set the kettle in cold water a few minutes, stirring all the time, then pour into glass or china cups, grate a little nutmeg over the top •f each custard, and set in a cool place. * Chocolate Custards. When making the above custards, after flavoring them, pour out half only of the yellow custard into the cups, have ready dissolved in a little milk over the fire a small teacup of grated chocolate, in which you have put a little sugar, add this gradu* ally, stirring all the time, to the custard remaining in the kettle, When thoroughly mixed, pour into cups and set away to cool. *Cocoanut Custard. Boil a pint and a half of milk, sweeten to yuar taste, and cool II, beat four eggs separately and then together, add to them a eoooanut grated

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