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Cocoa-nut Hardbake
From The encyclopædia of practical cookery, 1890
Serves 20
Take care not to disturb nonpareils while pouring sugar.
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
Nutrition per serving
622Calories
0 gProtein
161 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories622 kcal
Protein0 g
Carbohydrates161 g
Fiber0 g
Sugars161 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.8 mg
Potassium62 mg
Calcium1.6 mg
Iron0.1 mg
Magnesium0.5 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water0 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 407. The excerpt below is the record exactly as published.
Cocoa-nut Hardbake. — Put the thin slices from half a Cocoa- nut before the fire or in the oven to dry, arrange them on an oiled marble slab, keeping them about ^in. apart, sprinkle a good quantity of nonpareils in the cavities, and over all pour a sufficient quantity of sugar boiled to the crack degree (see Sugar-boiling), with cream of tartar in proportion, and coloured with cochineal, to coat to the required thickness — say about Jin. Let it cool, mark it into squares or other- wise, break it asunder when cold, and pack away in boxes. Care must be taken in pouring over the sugar not to disturb the nonpareils or Cocoa-nut more than possible. A quarter - of-an-ounce of cream of tartar is sufficient for 71b. of sugar
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Cook this with the app: pantry check, scaling, and the assistant.