Cocoanut Flummery
From 365 tasty dishes, 1906
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 365 tasty dishes (1906), page 8. The excerpt below is the record exactly as published.
Cocoanut Flummery. Slice a stale loaf of sponge cake. Put a layer in the bottom of a deep glass dish. Prepare a rich boiled custard and when cold pour some of it over the cake (it should be flavored with wine and vanilla). Grate suf- ficient peeled cocoanut to measure a cupfuls. To the whites of 4 eggs add 2 tablespoonfuls of powdered sugar, whip to a soft froth, add 2 more spoonfuls of sugar
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