Grate as much cocoa-nut as will weigh a pound. Mix half a pound of
powdered white sugar with the milk of the cocoa-nut, or with a
pint of cream; adding two table-spoonfuls of rose water. Then stir
in gradually a pint of rich milk. Beat to a stiff froth the whites
of eight eggs, and stir them into the milk and sugar, a little at
a time, alternately with the grated cocoa-nut; add a tea-spoonful
of powdered nutmeg and cinnamon. Then put the mixture into cups,
and bake them twenty minutes in a Dutch oven half filled with
boiling water. When cold, grate loaf-sugar over them.