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Chess Cakes

Name: Chess Cakes
Yield: 4 servings
Ingredients: one pound sugar; one-half pint water; one cocoanut, peeled and grated; one-fourth pound butter; the yolks of seven well beaten eggs

From The new home cook book, 1896

Serves 4

Will keep some time and mixes prettily in a basket of cake.

Presented as published in 1896. 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 new home cook book (1896), page 141. The excerpt below is the record exactly as published.

CHESS CAKES. Mrs. Lamkin. Peel and grate one cocoanut, take one pound sugar, one-half pint water, and boil fifteen minutes; stir in the grated cocoanut, boil fifteen minutes longer, while warm 358 THE HOME COOK BOOK. Stir in one-fourth pound butter, then add the yolks of seven well beaten eggs

Cook this with the app: pantry check, scaling, and the assistant.