Cocoanut Kisses
From National viands à la mode, 1895
Drops should be 1.5 inches in diameter.
Presented as published in 1895. 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 National viands à la mode (1895) by Harriet Anne de Salis, page 2. The excerpt below is the record exactly as published.
Cocoanut Kisses Dissolve three cupfuls of granulated sugar and a pinch of cream of tartar in sufficient water. AMERICAN AND CANADIAN 5 When the syrup reaches boih'ng-point add a grated cocoanut
Cook this with the app: pantry check, scaling, and the assistant.