This recipe calls for two grated coconuts, two blades of mace, a saltspoonful of cinnamon, three pints of water, the juice of one lemon, two eggs, one ounce of Allinson fine wheatmeal, and pepper and salt to taste.
This recipe is for a cocoanut soup and requires 2 grated cocoanuts, 2 blades of mace, and 1 saltspoonful of cinnamon, in addition to 3 pints of water, the juice of a lemon, 2 eggs, 1 oz. of Allinson fine wheatmeal, and pepper and salt to taste.
To prepare the soup, start by boiling the cocoanut in the water and adding the mace, cinnamon, and seasoning. After an hour of gentle cooking, strain the mixture through a sieve and return it to the saucepan.
Next, make a paste by combining the eggs, wheatmeal, and lemon juice. Mix well and add it to the cocoanut soup mixture. Cook the soup for a further 10 minutes, stirring continuously to prevent the eggs from curdling.
Finally, season the soup with pepper and salt to taste before serving. This dish offers a unique and flavorful twist on traditional soup recipes and is sure to impress any guests at the dinner table.
To prepare the soup, start by boiling the cocoanut in the water and adding the mace, cinnamon, and seasoning. After an hour of gentle cooking, strain the mixture through a sieve and return it to the saucepan.
Next, make a paste by combining the eggs, wheatmeal, and lemon juice. Mix well and add it to the cocoanut soup mixture. Cook the soup for a further 10 minutes, stirring continuously to prevent the eggs from curdling.
Finally, season the soup with pepper and salt to taste before serving. This dish offers a unique and flavorful twist on traditional soup recipes and is sure to impress any guests at the dinner table.
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