Cocoanut Ice, 1
From Cookery for every household, 1914
Serves 2
Brown sugar can be used instead of white; omit colouring if desired.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 962. The excerpt below is the record exactly as published.
Cocoanut Ice, 1 1 lb. granulated sugar. I cocoanut. 1 gill milk. i A few drops of car- 4 to 6 oz. desiccated | mine. Put the milk and sugar into a saucepan, bring to the boil, and boil for 10 minutes, stirring all the time. Then add the cocoanut, and continue to stir until the mixture thickens, or reaches about 230° F., but on no account must it be allowed to brown. Pour out two-thirds of the mixture into a wetted tin or between bars on a marble slab, colour the remaining portion pink with a few drops of carmine, and pour it on the top. When nearly cold, cut in bars. Note. — Brown sugar may be used instead of the white, the colouring should then be left out ; or, the cocoanut ice may be left all -white. 2867. Cocoanut Ice, 2 3 lbs. loaf sugar. I | tea-sp. cream of tartar b to J lb. cocoanut. or | tea-sp. lemon | pt. water. | juice. Either fresh or desiccated cocoanut may be used. If the former, remove all shell and brown skin, wipe the nut meat quite clean and then grate it ; if desiccated cocoanut is used, chop it smaller if necessary. Put the sugar, water, and cream of tartar or lemon juice into a saucepan, bring them to the boil, skim if necessary, and then continue 2868. Cocoanut Kisses, 1 1 lb. loaf sugar. | 1 gill of water, i lb. glucose. I 6 oz.desiccated cocoanut.
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