Cocoanut Drops

Ingredients

• Grate a cocoanut
• take half its weight in sugar
• the white of one egg

Method

1. 1

   Beat the egg white to a stiff froth, and stir with it enough of the cocoanut and sugar, well mixed together, to make into small cakes.

2. 2

   Bake on buttered paper in a very moderate oven.

3. 3

   If any cocoanut is left over, beat another egg and stir in the rest.

As published

This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 12. The excerpt below is the record exactly as published.

cocoanut drops? " "And butter-scotch?" 38 SIX LITTLE OOOK8. "And taffy?" "'And chocolate creams ? " " Well, I must say," said Mrs. King, laughing, " you are very moderate in your demands. Yes, I know how to make all those and ever so many more; but we won't undertake to exhaust my knowledge in this one after- noon. Get your books, and I will write down some of the most favorite recipes." No. 15 — CHOCOLATE CARAMELS. Half a pint milk, one and a half ounces (or squares) of Baker's unsweetened chocolate, softened over the fire with as little water as possible; let the milk boil, then stir in the chocolate very hard, add half a pint granulated sugar and two tablespoonfuls molasses ; boil until very thick, taking great care not to burn it, pour on well-but- tered tins, and when partly cold cut it into small squares. No. 16 — CHICAGO CARAMELS. One cup chocolate, (measure after breaking into small lumps,) one of boiled milk, two of brown sugar, one of molasses, one tablespoonful flour and one of melted but- ter; boil slowly, until it will stiffen in cold water. AUNT JANE'S COOKING CLASS. 39 No. 17 — COCOANUT DROPS. Grate a cocoanut, take half its weight in sugar, beat tLe white of one egg

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