Cream, Cocoa-Nut
From The handy dictionary of cookery, 1890
Serve chilled.
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 handy dictionary of cookery (1890) by Mary A. Everard, page 35. The excerpt below is the record exactly as published.
Cream, Cocoa-Nut. Put into a saucepan half an ounce of gelatine, two ounces of loaf sugar, a quarter of a pint of milk. Allow these to dissolve slowly (as the gelatine has power to curdle the milk) ; do not allow it to get very hot. When the gelatine ft UOMnSTlC COOKERY. 59 is melted, strain it into a basin to get quite cool ; then add to it half a pint of whipped cream, ten drops of ratafia, four tablespoonfuls of prepared cocoa-nut
Cook this with the app: pantry check, scaling, and the assistant.