Cocoanut Custard
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
If shredded cocoanut is used, it should be boiled in milk until soft.
Presented as published in 1909. 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 Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 53. The excerpt below is the record exactly as published.
COCOANUT CUSTARD. This variation is made by adding grated cocoanut to the custard before baking. Treat sauce as custard pie. If shredded cocoanut is used, it should be boiled in milk
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