Brown Cocoanut Tablet
From The St. Mungo cookery book, 1904
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 70. The excerpt below is the record exactly as published.
BROWN COCOANUT TABLET. 4 lbs. moist brown sugar. i pint cold water. I cocoanut. J teaspoonful baking powder. Put the sugar into a brass pan with the cold water, stir till it comes to the boil, and allow it to boil till it forms long threads from the spoon. Have a large cocoanut grated, add it and the milk of the nut to the sugar and stir for 5 minutes longer over the fire, then remove the pan from the fire, add the baking powder and stir quickly till it begins to thicken, pour it into a buttered tin and mark in squares before it is cold. Miss Stevenson, 26 Newbattle Ter., Edin. CARAMELS. J lb. grated chocolate. i teacupful hot water, j lb. loaf sugar. ^ oz. butter. I teaspoonful vanilla. Put all the ingredients into a clean saucepan together and boil for 10 minutes, stir constantly and pour into buttered tins ; then cut into squares. “ Cynica,” Liverpool. CARAMEL TOFFEE. li lljs. white sugar. | \ 11). salt butter. 1 4 teacupfuls butter milk. Boil for ^ an hour, dish into buttered tin, when nearly cold cut into sf|uarcs, and let it stand in tin till hard. Miss R. C. Blvth, Abbotsford, Crookston. 154 COCOANUT ICE. Boil I cupful of milk with i cupful of sugar for 20 mins., remove from fire and stir in lb. of dessicated cocoanut Put one half of the mixture on a flat tin ; colour the • remainder with cochineal, and add to the first while hot. Miss Place. COCOANUT TABLET. teacupfuls dessicated cocoanut.
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