FROZEN COCOANUT CUSTARD
From The Institute cook book, 1913
Serves 8
Presented as published in 1913. 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
No method was recorded for this recipe.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 88. The excerpt below is the record exactly as published.
FROZEN COCOANUT CUSTARD V/z cups shredded cocoanut Yolks of S eggs 1 quart hot milk 1 teaspoon vanilla 1 cup sugar Lady fingers
Cook this with the app: pantry check, scaling, and the assistant.