Cocoanut Sherbet
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
If not sweet enough, add more sugar.
Presented as published in 1895. 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 Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 69. The excerpt below is the record exactly as published.
CocoANUT Sherbet., Two good sized cocoanuts, save the milk that is in them, break in pieces and grate all the meat into a deep dish, pour over it two quarts of water and let it stand two hours, strain through a jelly bag or sieve; to this liquid add the cocoanut milk and three-fourths of a pound of sugar
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