Cocoa-Nut Soup

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By Eliza Acton

Published 1845

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  • Veal stock, gravy-soup, or broth, 5 pints
  • grated cocoa-nut, 5 oz.: 1 hour.


Pare the dark rind from a very fresh cocoa-nut, and grate it down small on an exceedingly clean, bright grater; weigh it, and allow two ounces for each quart of soup. Simmer it gently for one hour in the stock, which should then be strained closely from it, and thickened for table.