Cocoanut Cream Candy
From The royal baker and pastry cook, 1902
Use prepared cocoanut when other cannot be had.
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 The royal baker and pastry cook (1902) by New York Cooking School, page 78. The excerpt below is the record exactly as published.
Cocoanut Cream Candy. — 1 cocoanut, 1% pounds granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.