Cocoanut Samhal
From The "Queen" cookery books: Breakfast and Lunch Dishes, 1904
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
As published
This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 51. The excerpt below is the record exactly as published.
Cocoanut Samhal is made by mixing and pounding together 2oz. of freshly grated cocoanut, |oz. of grated green ginger, joz. each of green chillies, and onion, with vinegar to taste. (All these are better if the mixing dish is rubbed with fresh cut garlic, and cayenne may be added to taste
Cook this with the app: pantry check, scaling, and the assistant.