Cocoanut Sponge
From The home science cook book, 1902
Chopped almonds may be used instead of cocoanut.
Presented as published in 1902. 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 home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 72. The excerpt below is the record exactly as published.
Cocoanut Sponge. Thicken one pint of milk with one-fourth cup of corn- starch; add one-fourth cup of sugar and a little salt. Cook ten minutes; when slightly cool beat in the stiff whites of three eggs
Cook this with the app: pantry check, scaling, and the assistant.