Cocoanut Cream Balls

Ingredients

• three pounds of sugar
• one pound of glucose
• one pint of water
• the meat of one large fresh grated cocoanut
• twenty ounces of desiccated cocoanut

Method

1. 1

   Boil to the soft ball degree; take the kettle off the fire, and rub the sugar on the sides of the vessel with the spatula till it whitens and granulates; stir this into the rest of the sugar till it is all white and milky; then add the cocoanut; mix and cover and let cool.

2. 2

   Now work this up with the spatula into smooth cream.

3. 3

   From this mixture form balls.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 157. The excerpt below is the record exactly as published.

COCOANUT CREAM BALLS. Three pounds of sugar, one pound of glucose, one pint of water, the meat of one large fresh grated cocoanut, or twenty ounces of desiccated cocoanut

Cook this with the app: pantry check, scaling, and the assistant.