Recipes > Soup > Cocoanut Soup

Cocoanut Soup


  • 2 cocoanuts grated
  • 2 blades of mace
  • 1 saltspoonful of cinnamon
  • 3 pints of water
  • juice of a lemon
  • 2 eggs
  • 1 ounce of Allinson fine wheatmeal
  • pepper and salt to taste


Boil the cocoanut in the water, adding the mace, cinnamon, and seasoning. Let it cook gently for an hour; strain the mixture through a sieve and then return the soup to the saucepan. Make a paste of the eggs, wheatmeal, and lemon juice, add it to the soup and let it boil up before serving; let it simmer for 5 minutes, and serve with a little plain boiled rice.


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Dr. Allinson's Cookery Book (1915).

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