Hindustani Cocoanut Soup

Ingredients

• two cocoa-nuts
• one and one-half quarts of prepared stock
• two blades of mace
• salt-spoonful of ground cinnamon
• salt and pepper
• beaten yolks of two eggs
• juice of one lemon
• enough flour to make a thin batter

Method

1. 1

   Grate the coconut and mix with stock.

2. 2

   Add mace, cinnamon, salt, and pepper, and simmer for half an hour.

3. 3

   Strain, then mix yolks, lemon juice, and flour to make a batter.

4. 4

   Gradually add to the soup while stirring constantly.

5. 5

   Serve with boiled rice.

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 2. The excerpt below is the record exactly as published.

HINDUSTANI COCOANUT SOUP — Grate the white meat of two cocoa- nuts, mix with one and one-half quarts of prepared stock, add two blades of mace, salt- spoonful of ground cinnamon, salt and pepper. Simmer about one-half hour. Strain carefully through muslin. Make a paste of the beaten yolks of two eggs, juice of one lemon. Add enough flour to make a thin batter

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