Cocoanut Custard

Name: Cocoanut Custard
Ingredients: 1/4 lb white sugar; 1/2 glass of sherry wine; 1/4 lb grated cocoanut; 3 1/2 ounces of butter; Whites of six eggs; Bake in a moderate oven on a very rich crust.

From Raleigh recipe book, 1925

Presented as published in 1925. 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 Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 28. The excerpt below is the record exactly as published.

COCOANUT CUSTARD 1/4 lb white sugar ■ i/o glass of sherry wine. 14 lb grated cocoanut 1 scant teaspoon of Virginia 3% ounces of butter Dare extract Whites of six eggs Bake in a moderate oven on a very rich crust.

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