Cocoa-nut Stickjaw
From The encyclopædia of practical cookery, 1890
Serves 20
The Cocoa-nuts should be slightly dried before mixing.
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 412. The excerpt below is the record exactly as published.
Cocoa-nut Stickjaw.— Put 71b. of sugar and Joz. of cream of tartar into a sugar boiler, and boil it to the crack degree (see Sugar-boiling) ; then remove the boiler from the fire, and stir in a small Cocoa-nut cut into thin slices
Cook this with the app: pantry check, scaling, and the assistant.