Cocoanut Bon-bons

Ingredients

• the white of one egg
• an equal quantity of water
• two cups of sugar
• grated cocoanut
• one teaspoonful of vanilla or rose water

Method

1. 1

   To the white of one egg and an equal quantity of water add enough pulverized sugar and grated cocoanut to enable you to make into balls; lay the balls on greased plates.

2. 2

   Take two cups of sugar and one of water and boil until it creams, then add one teaspoonful of vanilla or rose water; set the dish containing this mixture on another containing boiling water, so it will not get too hard; then roll the balls in it as you would chocolate creams, and lay on greased plates to harden.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 105. The excerpt below is the record exactly as published.

Cocoanut Bon-bons — To the white of one egg and an equal quantity of water add enough 216 White Ribbon Cook Book, pulverized sugar and grated cocoanut to enable you to make into balls; lay the balls on greased plates. Take two cups of sugar and one of water and boil until it creams, then add one teaspoon- ful of vanilla or rose water

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