Cocoanut Rice Moulds
From A manual of gelatine cookery, 1904
See Recipe 4, or any other of our Jellies coloured red with Cox’s Cochineal.
Presented as published in 1904. 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
No method was recorded for this recipe.
As published
This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 18. The excerpt below is the record exactly as published.
COCOANUT RICE MOULDS. j oz. Cox’s Gelatine. i J pints Milk. 3 ozs. Best Rice. 2 ozs. Loaf Sugar. 2 ozs. grated Cocoanut. I pint Claret JelljL
Cook this with the app: pantry check, scaling, and the assistant.