Cocoanut Caramels
From The complete cook book, 1900
Serves 2
Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 142. The excerpt below is the record exactly as published.
COOOANUT CARAMELS. Two nupfuls of sugar, with enough water to boil it. When ready to take off, put in one cupful of oocoanut, with a small piece of butter. Flavor with vanilla
Cook this with the app: pantry check, scaling, and the assistant.