1 large coconut *
1 pinch salt
1 pt milk, sweet
1 cup sugar
1 tbsp flour, heaping
Directions
* Coconut should be split, peeled, and grated. Milk should be added
to coconut milk to make 1 pint. ~-- Cook all ingredients in a 3-quart
saucepan except coconut until thick. Add coconut and cook another 10
minutes on low-heat. Cool before putting on any white cake.
Servings: 10 servings
Coconut Cake Filling Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Fruit
The History of Recipes
Experts have traced the existance of recipes way back into history, certainly as far back as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, in the main part, these ancient cook books were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
Closer to modern times, there were two interesting books published in the 14th Century - one book entitled `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these have no connection with the spicy food that is familiar to us all today, but rather accounts of the types of meals prepared by the chefs of the nobility of that period. By the arrival of the 1900s, cookery publications are in high demand, as a result of increased literacy, more free time and being a little richer. |
We hope you enjoy this Coconut Cake Filling recipe.
