Cocoa-nut Sweetmeat

Ingredients

• Break the shell of a large Cocoa-nut
• lib. of coarsely-crushed loaf sugar
• a small quantity of water
• yolks of six eggs

Method

1. 1

   Break the shell of a large Cocoa-nut, remove it, peel carefully, and put it in cold water.

2. 2

   Boil 1 lb. of coarsely-crushed loaf sugar with a small quantity of water until reduced to syrup.

3. 3

   Grate the Cocoa-nut, add it to the syrup, and stir over the fire until thick.

4. 4

   Butter a dish, turn the mixture onto it, let it cool, then cut into shapes.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 413. The excerpt below is the record exactly as published.

Cocoa-nut Sweetmeat. — (1) Break the shell of a large Cocoa- nut, and remove it ; peel the nut carefully, and put it in a basin of cold water. Put lib. of coarsely-crushed loaf sugar in a saucepan with a small quantity of water, and boil it until it is reduced to a syrup ; grate the Cocoa-nut, put it into the syrup, and stir it over the fire with a wooden spoon until quite thick. Great care must be taken not to let the Cocoa-nut burn. Butter a dish or marble slab, turn the mixture on to it, and leave it until nearly cold ; then cut it into various fancy shapes, or plain bars. Keep the sweetmeat dry in boxes or jars until used. (2) Peel and grate a Cocoa-nut; put lib. of coarsely-crushed loaf sugar into a saucepan with a small quantity of water, and boil it until reduced to a thin syrup. Then put in the Cocoa- nut, and stir it over the fire with a wooden spoon for a few minutes. Beat the yolks of six eggs

Cook this with the app: pantry check, scaling, and the assistant.