Cocoa-Nut Soup from Modern Cookery for Private Families by Eliza Acton

Name: Cocoa-Nut Soup from Modern Cookery for Private Families by Eliza Acton
Ingredients: Veal stock, gravy-soup, or broth, 5 pints; sherry, 2 glassesful.; little cayenne and salt; Flour of rice, 5 oz.; mace, ½ teaspoonful; grated cocoa-nut, 5 oz.: 1 hour.; finely pounded sugar, 1 oz.; cayenne, ¼ teaspoonful; soy and lemon-juice each 1 tablespoonful; mixed with ¼ pint of cream: 10 minutes. or: gravy-soup, or good beef broth, 5 pints: 1 hour.; Rice flour, 5 oz.

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Pare the dark rind from a very fresh cocoa-nut, and grate it down small on an exceedingly clean, bright grater; weigh it, and allow two ounces for each quart of soup. Simmer it gently for one hour ...

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Ingredients

Veal stock, gravy-soup, or broth, 5 pints
sherry, 2 glassesful.
little cayenne and salt
Flour of rice, 5 oz.
mace, ½ teaspoonful
grated cocoa-nut, 5 oz.: 1 hour.
finely pounded sugar, 1 oz.
cayenne, ¼ teaspoonful
soy and lemon-juice each 1 tablespoonful
mixed with ¼ pint of cream: 10 minutes. or: gravy-soup, or good beef broth, 5 pints: 1 hour.
Rice flour, 5 oz.