Cocoanut Soup
From The Monmouth Baptist ladies' cook book, 1907
Serves 6
Serve with shredded almonds.
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
- two tablespoons of flour
- three of butter
- two quarts of veal or chicken stock
- one-half pound of freshly grated cocoanut
- a blade of mace
- outer peel of half a lemon
- cup of hot cream
Method
Stir flour and butter, add stock and cocoanut, cook, strain, reheat, and add cream.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 2. The excerpt below is the record exactly as published.
COCOANUT SOUP. Mrs. Eliza B. Smith. Stir together two tablespoons of flour and three of butter. Add two quarts of veal or chicken stock, and one-half pound of freshly grated cocoanut, a blade of mace and outer peel of half a lemon. Cook ten min- utes, stirring constantly. Strain, pressing out juice of cocoanut. Reheat. Add cup of hot cream
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