Coconut Ice-cream
From The new practical housekeeping, 1890
Serves 6
Desiccated cocoa-nut can be used without any preparation.
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 297. The excerpt below is the record exactly as published.
coornut Ice-cream. — Cook one pint milk, three eggs, grated rind of pne lemon and a teacup and a half sugar in custard kettle ; when thickened, strain, cool, freeze, and when half frozen add cup grated fresh cocoa-nut, prepared as candied fruits in Cabinet Ice- cream, one quart cream, whipped, and juice of one lemon
Cook this with the app: pantry check, scaling, and the assistant.