Cocoanut Dessert

Ingredients

• Peel and grate a cocoanut
• four cups of sugar
• two of water
• the beaten yolks of three eggs
• a wine glass full of sherry

Method

1. 1

   Make a syrup with sugar and water, boil until thick, add grated cocoanut, and cook for half an hour.

2. 2

   Stir in beaten yolks and sherry, then remove from fire.

As published

This recipe was extracted from Breakfasts and teas (1907) by Paul Pierce, page 9. The excerpt below is the record exactly as published.

Cocoanut Dessert. This is purely a tropical dish, but Americans are very fond of it. Peel and grate a cocoanut; make a syrup out of four cups of sugar and two of water; when the syrup begins to thicken (when it has boiled about five minutes) throw in the grated cocoanut and Breakfasts and Teas 2*] cook on a moderate fire half an hour more; stir in the beaten yolks of three eggs and a wine glass full of sherry

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