2 cocoanuts grated, 2 blades of mace, 1 saltspoonful 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 cocoanut 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.
The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)