Cocoanut Oil, a Hindu Recipe for the Hair

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (7)
  1. Get the cocoanuts as fresh as you can, break them and throw away the milk, pare out the kernel or finely scrape it into a clean tinned stewpan so that no lump can be found.
  2. Pour on it enough boiling water to cover it, and as soon as you can bear your hands in it, squeeze the scraped pulp well and the water will then run from the pulp like thin cream if the nuts are fresh.
  3. Put the squeezed pulp into another basin, and again pour a little boiling water upon it, and then squeeze it again forcibly till all the milky juice is pressed out of it.
  4. Throw away the squeezed pulp, and put all the milky water gained by the several squeezings into a clean well tinned saucepan.
  5. Simmer it very slowly till all the milky particles disappear and a clear colourless oil rises to the top.
  6. The latter end of the process needs minute watching, as by the least too fast boiling or by allowing the sediment at the bottom to burn, the oil gets a rancid smell and is useless.
  7. Pour the oil carefully off, and if a perfume is preferred add a few drops of any essential oil.
Original Text
Cocoanut Oil, a Hindu Recipe for the Hair. Get the cocoanuts as fresh as you can, break them and throw away the milk, pare out the kernel or finely scrape it into a clean tinned stewpan so that no lump can be found; pour on it enough boiling water to cover it, and as soon as you can bear your hands in it, squeeze the scraped pulp well and the water will then run from the pulp like thin cream if the nuts are fresh. Put the squeezed pulp into another basin, and again pour a little boiling water upon it, and then squeeze it again forcibly till all the milky juice is pressed out of it. Throw away the squeezed pulp, and put all the milky water gained by the several squeezings into a clean well tinned saucepan. Simmer it very slowly till all the milky particles disappear and a clear colourless oil rises to the top. The latter end of the process needs minute watching, as by the least too fast boiling or by allowing the sediment at the bottom to burn, the oil gets a rancid smell and is useless. Pour the oil carefully off, and if a perfume is preferred add a few drops of any essential oil. Four cocoanuts are enough at a time.
Notes
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