Cocoanut Balls
From The Toronto Cook Book, 1915
Serves 2
Flavor with vanilla or add nuts instead of some cocoanut.
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 52. The excerpt below is the record exactly as published.
Cocoanut Balls Whites of three eggs beaten stiff; into the whites beat two cups granulated sugar, put in double boiler and cook fifteen minutes. Then add ten cents worth of shredded cocoanut
Cook this with the app: pantry check, scaling, and the assistant.