Cocoanut Candy
From La cuisine creole, 1885
Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 96. The excerpt below is the record exactly as published.
COCOANUT CANDY. Four cups of water, two and a half cups fine white sugar, four spoonfuls of vinegar, and a pièce of butter as large as an egg; boil till thick, or about three quar- ters of an hour. Just before removîng, stir in one cup of desiccated cocoanut
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