Cojetes de Leche

Ingredients

• Take 6 pints of sweet milk
• iy2 pounds brown sugar
• 1 tablespoon flour
• white 1 egg
• 2 cups cold water

Method

1. 1

   Clarify the sugar by dissolving it in 1 cupful of the water; add a cupful into which the white of the egg has been thoroughly beaten.

2. 2

   Heat until a scum appears; remove from fire and skim.

3. 3

   Repeat until no scum appears, then add 3 pints of the milk and the flour made smooth in a little cold milk.

4. 4

   Boil, stirring constantly, until the bottom of the saucepan can be seen.

5. 5

   Then add half the remaining milk, and repeat the cooking until you can see the bottom of the saucepan again.

6. 6

   Add the rest of the milk, and repeat cooking.

7. 7

   To ensure success, stir constantly and never lift the spoon out of the mixture until you have removed from the fire; then stir briskly until the candy thickens; pour into a buttered plate.

8. 8

   Let get cold.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 170. The excerpt below is the record exactly as published.

COJETS DE LECHE. Take 6 pints of sweet milk, iy2 pounds brown sugar, 1 tablespoon flour, white 1 egg, 2 cups cold water

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