Cocoa-Nut Candy
From Modern cookery, in all its branches, 1884
Serves 10
Do not place the pan directly on the fire to avoid burning the nut.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 492. The excerpt below is the record exactly as published.
COCOA-NUT CANDY. Rasp very fine a sound fresh cocoa-nut, spread it on a dish, and let it dry naturally for two or three days, as it will not bear the heat of an oven, and is too oily for use when freshly broken, hour ounces of it will be sufficient for a pound of sugar
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