Lemon Cocoanut Cream
A dish — juice and grated rind 1 lemon and powdered sugar carry it.
contains eggs
Ingredients
US
Metric
- Juice and grated rind 1 lemon
- 1 cup powdered sugar
- Yolks 2 eggs
- 1 cup shredded cocoanut
Steps
- Mix lemon juice and rind with sugar and yolks of eggs slightly beaten; cook ten minutes in double boiler, stirring constantly; then add cocoanut. Cool, and use as a filling for Corn-starch Cake, or any cake made from the whites of eggs.
Nutrition (estimated, per serving)
| Calories | 397 |
|---|---|
| Protein | 8.0 g |
| Fat | 4.0 g |
| Carbs | 83.9 g |
| Fiber | 8.0 g |
| Sodium | 1 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States