Cocoanut Molds with Chocolate Sauce
From Lowney's cook book, 1907
Serves 2
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 Lowney's cook book (1907) by Maria Willett Howard, page 77. The excerpt below is the record exactly as published.
Cocoanut Molds with Chocolate Sauce 2 cups milk 3 tablespoons cold milk I cup powdered sugar ^ teaspoon salt 3 tablespoons cornstarch mixed | cup shredded cocoanut with 3 egg whites Mix cornstarch with three tablespoons cold milk; add salt, sugar and two cups milk. Cook in double boiler twenty minutes, stirring constantly. Add cocoanut and cut and fold in the whites of eggs, beaten until stiff. Turn into molds, chill, and serve with chocolate sauce. Chocolate Sauce 1 cup milk 1 teaspoon butter 2 egg yolks 2 ounces Lowney's Premium I cup sugar Chocolate or \ teaspoon salt ^ cup Lowney's Cocoa Cook all ingredients in double boiler, stirring constantly until the spoon is coated. Serve hot or cold. 196 lowney's cook book Chocolate Raspberry Meringue 3 egg whites 2 squares Lowney's Premium 1 cup powdered sugar
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.