Cocoanut Indian Fritters

Ingredients

• three tablespoons of flour
• a cup or more of fresh, shredded cocoanut
• the beaten yolks of four eggs
• the whites of two

Method

1. 1

   Scald flour with cocoanut milk to make a paste.

2. 2

   Cool, then mix in egg yolks and shredded cocoanut.

3. 3

   Drop by spoonfuls into boiling fat and fry until golden brown.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 116. The excerpt below is the record exactly as published.

COCOANUT INDIAN FRITTERS Place in a bowl three tablespoons of flour and scald with sufficient scalding cocoanut milk to make a smooth, stiff paste. Let it cool, then add to it the beaten yolks 280 FRUIT RECIPES of four eggs, and the whites of two, with a cup or more (as desired) of fresh, shredded cocoanut. Work this up well together then drop by dessertspoonfuls into boiling fat or oil and fry to a golden brown. COCOANUT TOAST Toast to a medium brown some slices of rusk and pour over them fresh cocoanut milk, slightly thickened; adding at the last shredded, tender cocoanut—fresh gathered. Serve hot with a dash of nutmeg over the whole. COCOANUT AND ORANGE FLOWERS When at its first creamy (‘‘spoon’’) stage serve the cocoanut from the shell, in convenient pieces, or scraped on to a serving-dish, and sprinkled with the fresh or candied pétals of orange-flowers. The preserved orange flowers may be used with this, also. Cream, sugar, a meringue, or wine may be served with it. SHERRIED COCOANUT Grate a fresh cocoanut and drop into a thick syrup made of four cups of sugar to two of water, and cook gently for forty minutes. When done remove from the fire and immediately stir in the beaten yolks of threeeggs. These should thicken a little with the beating and heat. Add a wineglassful of sherry, whip well and cool. (The eggs may be stirred in while still on stove but should never be allowed to boil.) COCOANUT CUPS Gently stew a sliced cocoanut in the cocoanut milk for an hour, or tintil tender, then add juice and grated rind of one lemnon or orange, a half-cup of sugar, and the beaten yolks of four eggs

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