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Mrs Beeton Coconut Soup

 

This is an original Mrs. Beeton recipe taken directly from her famous book, Beeton’s Book of Household Management.  Both the quantities and text have been reproduced as originally published, with the exception of a little reformatting of the ingredient list to make it easier to follow. 

Conversion chart

1oz = 25g

1lb = 450g

1 gill =  140ml/4˝ fl.oz.

1 teacup = 240ml/8fl.oz.

1 pint = 600ml/20fl.oz.

1 quart = 960ml/32fl.oz.


Go to: -   Other Mrs Beeton Recipes  |  History of Mrs. Beeton
 

 

INGREDIENTS

6 oz. of grated cocoa-nut,

6 oz. of rice flour,

1/2 a teaspoonful of mace;

seasoning to taste of cayenne and salt;

1/4 of a pint of boiling cream,

3 quarts of medium stock No. 105.


Mode.—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. Average cost per quart, 1s. 3d.
Seasonable in Autumn.
Sufficient for 10 persons.
 

 

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Main equipment required to make this recipe

 

Measuring Jug

Saucepan

Wooden or Plastic Spoon

 

Make Ahead/Freeze

Cover and refrigerate for up to 2 days

Not suitable for freezing

 

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