Granuto and Meltose Cocoanut Cakes
From Healthful cookery, 1904
Presented as published in 1904. 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 Healthful cookery (1904) by E. E. Kellogg, page 81. The excerpt below is the record exactly as published.
/3 cup) Granuto. Mix the figs, water, and yolks of eggs; beat the whites with a little salt to a stiff froth, and lay them on the yolk mixture, and chop this and the Granuto together lightly. Drop by small spoonfuls on to well-oiled tins, and bake in a slow or moderate oven until the egg is set. These cakes will keep for sev- eral days. Date pulp or raisin pulp may be substi- tuted for the fig pulp, if desired. With the date pulp add four tablespoonfuls of hickory, pecan, or English walnut meal, or Almond Meal prepared by the Sanitas Nut Food Co. *Granuto and Meltose Cocoanut Cakes. — 2 eggs, 4 tablespoonfuls Meltose, 2/3 cup Cocoanut Meal
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