Cocoanut Drops
From The Toronto Cook Book, 1915
Serves 1
Let cool on paper before removing.
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 53. The excerpt below is the record exactly as published.
Cocoanut Drops Break a cocoanut in pieces, and lay it in cold water, then cut off the dark rind, and grate the white meat on a coarse grater; put the whites of four eggs with half a pound of powdered sugar; beat it until it is light and white, then add to it a tea- spoon of lemon extract, and gradually as much grated cocoanut as will make it as thi
Cook this with the app: pantry check, scaling, and the assistant.