Chinese Fruit Candy

Ingredients

• One cocoanut
• one and one-half pounds of granulated sugar
• one pint of pecan nuts
• one-half pound of blanched almonds
• one-fourth pound of raisins
• one-half cupful of chopped walnuts

Method

1. 1

   Heat the sugar with the milk of the cocoanut, boil for five minutes, then add the grated cocoanut and boil for ten minutes.

2. 2

   Pour half into a greased tin, mix the remaining with the nuts, and pour over the first layer.

3. 3

   Cut into bars when cool.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 235. The excerpt below is the record exactly as published.

CHINESE FRUIT CANDY. One cocoanut, one and one-half pounds of granulated sugar, wet with the milk of the cocoanut; put in saucepan, let heat slowly; then boil rapidly five minutes, add the cocoanut grated very fine and boil ten min- utes, stirring constantly; try on a cool plate; if it forms a firm paste when CONFECTIONERY. 331 cool take it from the fire, pour one-half of it out on a large tin lined with greased paper, then add to the remaining cream one-fourth pound of raisins (stoned), one-half pound of blanched almonds, one pint of pecan nuts, one-half cupful of chopped walnuts

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