Ripe Cocoanut Filling
From Mary Jane's cook book, 1916
Serves 1
Add the grated cocoanut to a cream filling and bake in a pastry shell if preferred.
Presented as published in 1916. 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 Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 26. The excerpt below is the record exactly as published.
RIPE COCOANUT FILLING. Ripe cocoanut, 1. Confectioner's sugar, 1 cup. Eggs, 2. Lemon, 1/2
Cook this with the app: pantry check, scaling, and the assistant.