Cocoanut Ice or Sherbet
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 7
Desiccated cocoanut may be used if fresh cocoanut cannot be had.
Presented as published in 1907. 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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 170. The excerpt below is the record exactly as published.
COCOANUT ICE OR SHERBET. Take the grated meat and milk of two fresh cocoanuts; add three quarts of water and let slowly come to a boil; set aside and let simmer for fifteen minutes; place in a stone jar and let cool When about luke-warm, strain through a clean towel and add two pounds of sugar, stir till dissolved and add two or three beaten egg whites
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