Cocoanut Balls
From Temperance cook book, 1887
Serves 3
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 110. The excerpt below is the record exactly as published.
COCOANUT BALLS. Two cupfuls of sugar, three-fourths cup of butter, three-fourths cup of milk or water, whites of six eggs, two teaspoonfuls of Equity baking-powder; flavor with lemon
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