Cocoa-nut Lozenges
From The encyclopædia of practical cookery, 1890
Serves 40
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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 408. The excerpt below is the record exactly as published.
Cocoa-nut Lozenges. — Put ilb. of gelatine in water to soak, and sift 281b. of crushed loaf sugar on to a board, forming a bay in the centre. Put 2 Jib. of glucose into a sugar-pan on the fire, bring it to the boil, remove from the fire, add the soaked gelatine, and stir well until dissolved. Turn it into the bay of the sugar, add also ljlb. of desiccated Cocoa-nut
Cook this with the app: pantry check, scaling, and the assistant.