Cocoanut Custards

Ingredients

• Three eggs
• three cups milk
• half-cup sugar
• half a cocoanut grated
• one teaspoonful vanilla

Method

1. 1

   Heat milk to boiling, pour over beaten eggs and sugar, return to fire and cook until thickened.

2. 2

   Stir in vanilla and cocoanut, fill cups, and bake in boiling water until set.

Nutrition per serving

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 57. The excerpt below is the record exactly as published.

Cocoanut Custards. Cauliflower' Soup. — Cut a medium-sized cauliflower into small clusters, chop all ex- cept two bunches, and put all on the fire in four cups of boiling water witli a minced onion and a couple of sprigs of parsley ; cook until tender. Remove the unchopped bunch- es, and lay them aside, while you rub the chopped and boiled portion through a col- ander ; return what comes through the sieve to the stove. Have ready in a double boiler a pint of scalding milk ; thicken this with a tablespoonful of butter rubbed smooth with an equal quantity of flour, and then mix with the strained cauliflower. Season to taste, 231 WHAT TO EAT — HOW TO SERVE IT drop in the reserved clusters cut into small bits, and serve the soup immediately. Baked Tomatoes and Com. — Cut a slice from the top of each of several large firm tomatoes ; scoop out about two thirds of the pulp, taking care not to break the sides ; fill the cavities thus left with green corn, boiled, cut from the cob, and chopped fine with a little butter, pepper, and salt ; arrange the tomatoes thus stuffed in a baking-dish, put a few bits of butter here and there between them, and bake half an hour. If you have a half- cupful of good gravy, pour this over them instead of putting the butter between them. Fried Egg-Plant, — Pefl and cut the egg- plant into slices less than half an inch thick an hour before it is to be cooked ; lay the slices in salted iced water, with a plate over them to keep them from floating. Just be- fore dinner wipe each slice dry, lay it in beaten ^gg^ and then roll it in salted and peppered cracker-crumbs. Have ready lard or really good dripping in a frying-pan, and fry the slices brown. 222 FAMILY DINNERS FOR AUTUMN Cocoanut Custards, — Three eggs, three cups milk, half -cup sugar, half a cocoanut grated, one teaspoonful vanilla

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