Cocoanut Cream Candy
From The new practical housekeeping, 1890
Serves 2
For Nut Cream Candy, substitute grated cocoanut with any chopped nuts.
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 123. The excerpt below is the record exactly as published.
Cocoanut Cream Candy, boil pound white sugar and half pint water and scant quarter teaspoon cream tartar (dissolved inhot water) and flavoring as wished, till, when tested in cold water, it forms a soft ball when taking out of the water with the fingers. Take off fire and cool a few moments in kettle ; then with wooden paddle rub and scrape it against sides of kettle till it becomes milky, when quickly stirin four ounces grated cocoanut
Cook this with the app: pantry check, scaling, and the assistant.