Very Fine Cocoa-Nut Macaroons
From Modern cookery, in all its branches, 1884
Serves 3
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 473. The excerpt below is the record exactly as published.
lb.; sugar, 1] lb. : whites of 7 or 8 eggs . 15 to 20 minutes. VERY FINE COCOA-NrT MACAROONS. Rasp a fresh cocoa-nut, spread it on a dish or tin, and let it dry gradually for a couple of days, if it can be done conveniently; add to it double its weight of fine sifted sugar, and the whites of eight eggs beaten to a solid froth (see page 543), to the pound. Roll the mixture into small balls, place them on a buttered tin, and bake them in a very gentle oven about twenty minutes. Move them from the tin while they are warm, and store them in a very dry canister as soon as they are cold. Cocoa-nut, ^ lb. ; sugar, 1 lb. : whites of eggs,
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