Cocoanut Drops

Ingredients

• one pound of cocoanut
• one pound of powdered sugar
• scant one-fourth pound of flour
• whites of six eggs

Method

1. 1

   Bake in a quick oven.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 82. The excerpt below is the record exactly as published.

COCOANUT DROPS. One pound of cocoanut, one pound of powdered sugar, scant one-fourth pound of flour, whites of sixeggs, Bake ~ in a quick oven, 268 DORA'S COOK BOOK. - CHOCOLATE CREAMS. One cup of sugar, one-half cup water, one-half tea- spoon corn-starch. Boil ten minutes and stir to a cream. Mould into little balls, place on paper, and when cool, dip in dissolved chocolate. 4 CHOCOLATE CARAMELS. One cup grated chocolate, one cup molasses, one cup milk, one cup sugar, butter the size ofan egg. Boil alto- gether till it thickens, then cool in shallow pans. CREAM CANDY. One cup white sugar, one-third cup water, one-fourth teaspoon cream of tartar, butter the size of an egg. Boil fifteen minutes, not stirring until taken from the fire, when the extract is added. HONEY CANDY. One pint white sugar, water enough to dissolve it, and four tablespoons honey. Boil until it becomes brittle on being dropped into cold water. Pull when cooling. HOREHOUND CANDY. Boil horehound in water until the juice is all extracted. Boil your sugar to a feather; then add the horehound Juice to the syrup; boil up till again the same height ; stir with a spoon against the sides of the sugar-pan. CONFECTIONERY. oe 269 } / When it begins to row thick, pour out in a paper case dusted with fine sugar and cut in squares. BON BONS. Take some fine fresh candied orange rind or citron, clear off the sugar that adheres to it, cut it into inch squares, stick them singly on the prong of a fork, and dip them into a solution of sugar boiled to the consistency of eandy, and place them on a dish rubbed with the smallest possible quantity of salad oil. When perfectly cold put them into dry tin boxes with paper between each layer. MACAROONS. Pound in a mortar one pound of blanched sweet almonds and one and one-fourth pounds of lump sugar until they are fine; then add one-fourth pound or more of corn- starch, six ounces of rice, or wheat flour; mix into a fine smooth paste with the whites of six eggs

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