Cocoanut

Ingredients

• One pound powdered or granulated sugar
• 1 cup freshly grated cocoanut
• 3 eggs
• % teaspoon vanilla

Method

1. 1

   Put whites in a broad shallow dish, add a pinch of salt and beat until slightly frothed.

2. 2

   Add spoonful of sugar at a time and beat until the mixture is smooth and dry.

3. 3

   Then put in the cocoanut slowly and beat hard.

4. 4

   Set over a pan of boiling water, place on stove and beat steadily until the mass swells to double the original quantity.

5. 5

   Remove from fire; add the vanilla.

6. 6

   Place buttered paper on a broad pan, dip spoon in cold water and put a spoonful of mixture on the paper at a time several inches apart; dust thickly with sugar and cook in slow oven about 30 minutes, as kisses must be of pale color.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 154. The excerpt below is the record exactly as published.

cocoanut, white of 1 egg, y^, cup of flour, the same amount of sugar as there is of cocoanut. Mix, shape in cakes and bake 20 minutes. Cookies. One coffee cup granulated sugar, ^ cup butter, 2 eggs, 1 table- spoon of milk, 2 light teaspoons baking powder, flour enough for a dough. Roll tolerably thin, cut with cutter and bake in oven about 10 minutes. Cornucopia. One cup granulated sugar, 1 tablespoon of butter, 1 ^gg, 2-3 of a cup of sweet milk, 1% cups of flour, 2 even teaspoons baking powder. Mix and beat well. Drop 1 tablespoon of butter on flat tins, which must be well greased ; make in small thin cakes. When nearly cold roll in shape of cornucopia and fasten with a wooden toothpick. When cold fill with this cream. One well-beaten ^gg^ 1 tablespoon granulated sugar, 1 teacup new milk. Put ingredients in saucepan; when it boils add 1 tablespoon of cornstarch, which must be mashed smooth with cold sweet milk, flavor with lemon or vanilla. Boil 1 minute, stir until it begins to cool, then flU cornu- copias, add a little bright jelly, candied cherries or sugared almonds to center of each one. Serve for dessert. Almond Msrcaroons. One-half a pound of almonds, % cup powdered sugar, whites of 3 eggs, 1 teaspoon of rosewater. Blanch almonds, dry and pound to a paste, add the rosewater, then sugar, 1 teaspoon at a time to unbeaten whites, until all sugar has been added, then % teaspoon almond extract and the almonds. Roll with wet hands into balls size of a walnut. Place on buttered paper, quite far apart, and bake in slow oven. If mixture is not stiff enough to handle add 1 table- spoon of sifted flour. Lemon Drops. Two eggs beaten separately, 1 coffee cup of granulated sugar, 1 coffee cup of butter, 3 cups of flour, 2 teaspoons baking powder, a little nutmeg and lemon extract. Bake in muffin rings and ice with white icing. Macaroons. One-half-pound of sweet almonds, % pound of fine white sugar, whites of 2 eggs. Blanch the almonds and pound them to a paste and add sugar and eggs after they have been beaten to a froth. Work the whole well together with the back of a spoon^ then roll KENTUCKY BECEIPT BOOK. 255 the mixture in balls about the size of a nutmeg. Place macaroons on a sheet of paper 1 inch apart. Bake in a cool oven until a light brown. Cocoanut One pound powdered or granulated sugar, 1 cup freshly grated cocoanut or ^ package of dessicated cocoanut, 3 eggs, % teaspoon vanilla

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