Cocoa-Nut Cheese-Cakes



  • Grated cocoa-nut, 6 oz.
  • sugar, 6 oz.
  • the milk of the nut, or of water, 2 large tablespoonsful: ½ to 1 hour.
  • Eggs, 5
  • lemon-rind, ½ of 1: 13 to 15 minutes.


Break carefully the shell of the nut, that the liquid it contains may not escape. Take out the kernel, pare thinly off the dark skin, and grate the nut on a delicately clean grater; put it, with its weight of pounded sugar, and its own milk, or a couple of spoonsful or rather more of water, into a silver or block-tin saucepan, or a very small copper stewpan perfectly tinned, and keep it gently stirred over a quite clear fire until it is tender: it will sometimes require an hour’s stewing to make it so. When a little cooled, add to the nut, and beat well with it, some eggs properly whisked and strained, and the grated rind of half a lemon. Line some pattypans with fine paste, put in the mixture, and bake the cheese-cakes from thirteen to fifteen minutes.

Obs.—We have found the cheese-cakes made with these proportions very excellent indeed, but should the mixture be considered too sweet, another egg or two can be added, and a little brandy also. With a spoonful or two more of liquid too, the nut would become tender in a shorter time.

This, as we have elsewhere stated, is best secured by boring the shell before it is broken. The milk of the nut should never be used unless it be very fresh.