Sattekkaut Candy
From Around-the-world cook book, 1913
Serves 2
Presented as published in 1913. 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 Around-the-world cook book (1913) by Mary Louise Barroll, page 87. The excerpt below is the record exactly as published.
ATTEEKKAUT CANDY Take 2 cups of brown sugar, half a cup of boiling water, boil until it will harden in cold water; add cocoanut, grated
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