Cocoa-Nut Drops
From The English-Chinese cookery book, 1890
Presented as published in 1890. 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 English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 48. The excerpt below is the record exactly as published.
COCOA-NUT DROPS. GRATE a cocoa-nut, and weigh it, then add half the weight of powdered sugar, and the white of one egg cut to a stiff froth
Cook this with the app: pantry check, scaling, and the assistant.