Chocolate Eggs
From Historic Paxton, her days and her ways, 1722-1913, 1913
Presented as published in 1913. 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 Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 69. The excerpt below is the record exactly as published.
Chocolate Eggs (Miss Eva KunTcel.) 1 whole cocoanut grated or 2 packs of pre- pared cocoanut. 2% pounds of pulverized sugar. Mould into shape and dip in melted chocolate with a little paraflfine added. If prepared cocoa- nut is used, moisten it with 2 tablespoons of cream
Cook this with the app: pantry check, scaling, and the assistant.