Fleur of Cocoanut

Ingredients

• Butter 1 oz.
• Fine flour 5 oz.
• Dessicated cocoanut ... 4 oz.
• Milk 1 pint.
• Sugar to taste.
• Eggs 2.
• Vanilla to flavour.

Method

1. 1

   Melt the butter in a saucepan, stir in the flour, add the milk, and boil the mixture well.

2. 2

   Mix in the cocoanut, yolks of the eggs (beaten), sugar to taste, and a little essence of vanilla to flavour it.

3. 3

   Lastly, stir in the whites of the eggs beaten stiffly.

4. 4

   Bake the fleur in a moderate oven for about thirty minutes.

5. 5

   Serve hot or cold, with Apricot Glaze poured over.

6. 6

   Sprinkle over the top a little of the cocoanut.

Nutrition per serving

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 51. The excerpt below is the record exactly as published.

Butter 4 oz. Sugar I dessertspoonful. Egg I yolk. Warm water to mix. Baking powder | teaspoonful. Rub the butter into the flour, add the sugar and baking powder, and make it into a paste with the egg and as little warm water as possible. Short Pastry for Meat Pie. Flour I lb. Butter and lard mixed ... | lb. Baking powder \ teaspoonful. Salt a pinch. Cold water to mix. Rub the butter and lard lightly into the flour, add salt, baking powder, and enough water to make a light dough. Roll out to the required thickness. Crust for Tarts. Flour 5 oz. Lard 2 oz. Egg I. Baking powder \ teaspoonful. Salt a pinch. Mix the salt and baking powder with the flour, rub in the lard, make into a paste with the yolk of the egg, using as little water as possible. Roll out, cover the fruit in the pie-dish, brush it over with the white of the egg, sift sugar over and bake at once. Sandwiches de Patisserie a la Creme. Some puff pastry. ^ pint of thick cream. Some raspberry or any other nice jam. Some dessicated cocoanut. Roll out some puff pastry very thinly ; cut it into strips about one and a half inches wide and four or five inches in length ; bake them a very pale colour in a rather quick oven. When cold, decorate half the strips of paste with white icing, and sprinkle over thickly with dessicated cocoanut. Spread the remaining strips of paste with jam, and over this put a layer of the cream mixture ; lay the decorated strip on the top, and then serve. Dish up in cross-way bars. The pastry may be cut into rounds instead of strips if preferred. Cream Mixture. Whisk a quarter of a pint of cream until it stiffens ; flavour it with any nice syrup, fruit, wine, or lemon juice, and sweeten to taste. Mix in, lastly, about one-eighth of an ounce of leaf gelatine melted in a very little w^ater or milk. Fleur of Cocoanut. Line a fleur ring with short paste (p. 120). Spread over the inside a layer of apricot jam ; fill in with the following mixture : — Fine flour ih oz. Butter I oz. Dessicated cocoanut ... 4 oz. Milk 1 pint. Sugar to taste. Eggs 2. Vanilla to flavour.

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