Cocoa-nut Flavoured Milk

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Time
Cook: 45 min Total: 45 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (4)
  1. Pare the dark outer rind from a very fresh nut, and grate it on a fine and exceedingly clean grater.
  2. To every three ounces of grated nut, pour a quart of new milk.
  3. Simmer them very softly for three quarters of an hour, or more, that a full flavour of the nut may be imparted to the milk without its being much reduced.
  4. Strain it through a fine sieve, or cloth, with sufficient pressure to leave the nut almost dry.
Original Text
COCOA-NUT FLAVOURED MILK. (For sweet dishes, &c.) Pare the dark outer rind from a very fresh nut, and grate it on a fine and exceedingly clean grater, to every three ounces pour a quart of new milk, and simmer them very softly for three quarters of an hour, or more, that a full flavour of the nut may be imparted to the milk without its being much reduced: strain it through a fine sieve, or cloth, with sufficient pressure to leave the nut almost dry: it may then be used for blanc-mange, custards, rice, and other puddings, light cakes and bread. To each quart new milk, 3 oz. grated cocoa-nut: 3/4 to 1 hour. Obs.—The milk of the nut when perfectly sweet and good, may be added to the other with advantage. To obtain it, bore one end of the shell with a gimlet, and catch the liquid in a cup; and to extricate the kernel, break the shell with a hammer; this is better than sawing it asunder.
Notes
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