Compote of Cocoanut from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Divide the cocoanut into quarters. Peel off all the brown skin, and then soak the clean, white pieces in cold water, with a little lemon juice and a little salt. Cut them in thin slices first, and ...
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Ingredients
- A Cocoanut
- The Juice of a Lemon
- ½ Teaspoonful of Salt
- A Pound of Fine White Loaf Sugar
- A Tablespoonful of Vanilla Extract
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