Cocoanut Custard
From How we cook in Tennessee .., 1906
Serves 6
Presented as published in 1906. 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 How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 114. The excerpt below is the record exactly as published.
Cocoanut Custards. — One cocoanut grated, two tablespoons butter, half pound sugar, half pint sweet milk ; boil milk, sugar and butter together ; pour boiling hot over the grated cocoanut; when cool add three well beaten eggs; bake in lower crusts. Cocoanut Custard. — The well beaten whites of six eggs, one- quarter pound butter creamed with six tablespoons of sugar; add half pound grated cocoanut
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