Recipes > Soup > Cocoa-Nut Soup

Cocoa-Nut Soup


  • 6 ounces of grated cocoa-nut
  • 6 ounces of rice flour
  • 1/2 teaspoonful of mace
  • seasoning to taste of cayenne and salt
  • 1/4 pint of boiling cream
  • 3 quarts of medium stock


Take the dark rind from the cocoa-nut, and grate it down small on a clean grater; weigh it, and allow, for each quart of stock, 2 oz. of the cocoa-nut. Simmer it gently for 1 hour in the stock, which should then be strained closely from it, and thickened for table.

Time: 2 1/4 hours.

Seasonable in Autumn.

Sufficient for 10 persons.


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The Book of Household Management (1861).

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