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(Passover Dishes) - (The International Jewish Cook Book)

One grated cocoanut, six eggs, grated rind and juice of two lemons, one
cup of granulated sugar and the milk of the cocoanut; beat the yolks of
the eggs with the sugar and the grated rind of lemon until light and
creamy; add gradually the cocoanut and the beaten whites of the eggs,
and lastly put in the milk of the cocoanut, to which has been added the
juice of the lemons. Bake in a moderate oven for half an hour and serve
quite cold.

Other Recipes

Cocoanut Pudding

Whatever was the _best pie_ going,

In _that_ Ned--trust him--had his finger.


Take the thin brown skin off of a quarter pound of cocoa, wash it in

cold water, and wipe it dry; grate it fine, stir three and half ounces

of butter and a quarter pound of powdered sugar, to a cream; add half

teaspoonful of rose-water, half glass of wine and of brandy mixed, to

them. Beat the white of six eggs till they stand alone, and then stir

them into the butter and sugar; afterwards sprinkle in the grated nut,

and stir hard all the time. Put puff paste into the bottom of the dish,

pour in the mixture, and bake it in a moderate oven, half an hour. Grate

loaf sugar over it when cold.

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