Cocoanut Cookies
From Bread, cakes, and biscuits, 1902
Presented as published in 1902. 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 Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 90. The excerpt below is the record exactly as published.
two cocoanuts very finely, and mix with an equal weight of sifted sugar, half a teacupful of ground rice, the yolks of three eggs, and lastly the stiffly - whipped whites. Mix this all lightly together and drop it in tiny heaps (about 2in. apart) on a baking sheet, and bake. — Grate 2oz. of cocoanut and leave it for two days spread on a sheet of paper to dry, then stir it and 4oz. sifted sugar into the stiffly-whipped whites
Cook this with the app: pantry check, scaling, and the assistant.