| Coconut Soup | | Print | |
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2 coconuts grated 2 blades of mace 1 salt spoonful of cinnamon 3 pints of water the juice of a lemon 2 eggs 1 oz. of Allinson fine wheatmeal pepper and salt to taste Boil the coconut in the water, adding the mace, cinnamon, and seasoning. Let it cook gently for an hour; strain the mixture through a sieve and then return the soup to the saucepan. Make a paste of the eggs, wheatmeal, and lemon juice, add it to the soup and let it boil up before serving; let it simmer for 5 minutes, and serve with a little plain boiled rice. |
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