Cocoanut Ice Cream
From Banquets of the nations, 1911
Serves 4
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 167. The excerpt below is the record exactly as published.
Cocoanut Ice Cream. Grate four cocoanuts into a large coarse cloth, and soak for three hours in a cup of hot water. Squeeze out all the juice, which ought to measure a pint. Add a pint of milk, and sweeten to taste
Cook this with the app: pantry check, scaling, and the assistant.