Cocoanut Soup

Ingredients

• 8 Scalded and scraped calves feet
• 6 or 7 Blades of mace
• 1 Grated lemon rind
• 1 Gallon of water
• 1/2 Pound of very fine grated cocoanut 
• 1 Pint of heavy whipping cream
• 6 Tablespoons of butter 
• Arrow root or rice flour
• Grated nutmeg

1. Directions

Stock

1. Put calves feet in a soup kettle.
2. Add blades of mace.
3. Add grated lemon rind.
4. Add gallon of water.
5. Cover the pot and slowly let come to a boil.
6. Strain stock through a strainer into a separate pan.
7. Cool stock to a lukewarm temperature.
8. Let congeal, and scrape off fat from the top layer.
9. Cut the stock into squares and place in a clean pan.

Soup

1. Mix cocoanut and milk together.
2. Coat each ounce of butter in rice flour.
3. Add coated butter to cocoanut and milk mixture.
4. Add this mixture to stock in the clean pan.
5. Add a dash of nutmeg.
6. Set mixture over burner and boil slowly for 15 minutes.
7. Stir the mixture well.
8. Serve with hot rolls or biscuits.
— Caroline G. Walmsley
Source — Creole Cookery Book.
Prepared by Madeline Rabalais
Louisiana Anthology
June 9, 2019