Cocoanut Soup

Ingredients

• 2 lbs. of veal bones
• 2 qts. of cold water
• grate the cocoanut
• 1 pt. of cream
• 1 tablespoon of corn starch
• 1 tablespoon of white sauce
• 2 slightly beaten eggs

Method

1. 1

   Cook veal bones in cold water until tender, reducing stock to 1 quart.

2. 2

   Simmer grated cocoanut with veal for the last 30 minutes.

3. 3

   Strain, add cocoanut milk and cream, thicken with corn starch and white sauce, season, and stir in beaten eggs before serving.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 115. The excerpt below is the record exactly as published.

COCOANUT SOUP.— -Cook 2 lbs. of veal bones in 2 qts. of cold water until the meat is tender and the stock reducejl to 1 qt. Grate the cocoanut and let it simmer with the veal the last 54 hr. Strain out the bones and cocoanut, and add to it the milk of the cocoanut and 1 pt. of cream. Put it on the fire again, and when boiling, thicken it with 1 tablespoon each of corn starch and white sauce. Add salt and pepper, and just before serving add a little of the broth, to 2 slightly beaten eggs, then stir it quickly into the broth, and serve at once, with dried dice of 'bread. — Mrs. Clark Mason, Bensen, 111. CODFISH SOUP.— To 1 pt. of strained tomatoes, add 1 cup boiled and flaked codfish, 1 qt. of water, and a himp of butter; boil 15 minutes, then add scant J/^* teaspoon of soda, and while it is foamy, pour in 1 pt. scalded milk. Serve at once. — ^Mrs. L. C. Crawford, 1003 S. 3rd Ave., Maywood, 111. CONSOMME. — Consomme is of fine aroma and forms the basis of many superior soups. Owing to its rich yellow color it COOK COUNTY COOK BOOK 175 often is called amiber soup. Put the soup-pot over the fire and and place in it 1 heaping tablespoon of white sugar

Cook this with the app: pantry check, scaling, and the assistant.