Cocoanut Toffee

Name: Cocoanut Toffee
Ingredients: One pound of castor sugar; Two tablespoonfuls of vinegar; One ounce of butter; Dessicated cocoanut; Three tablespoonfuls of water

From The Ocklye cookery book, 1909

Presented as published in 1909. 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

Nutrition per serving

1752Calories

0 gProtein

452 gCarbs

25 gFat

Full nutrition (33 nutrients)

Calories1752 kcal

Protein0 g

Carbohydrates452 g

Fiber0 g

Sugars453 g

Total Fat25 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol66 mg

Sodium9.3 mg

Potassium15 mg

Calcium12 mg

Iron0.2 mg

Magnesium2.6 mg

Phosphorus6.6 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water78 g

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 44. The excerpt below is the record exactly as published.

COCOANUT TOFFEE Ingredients One pound of castor sugar. Two tablespoonfuls of vinegar. One ounce of butter. Dessicated cocoanut. Three tablespoonfuls of water

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