(2) Cream fib. of butter with Jib. of caster sugar, by
warming and beating ; then add eight well-beaten eggs, one
small grated nutmeg, and 1 table-spoonful of essence of
lemon. When these are well mixed, stir in lightly Jib. of
flour and Jib. of grated Cocoa-nut alternately. Butter a
tin, pour the mixture in, and bake quickly.
(3) Put 1 piled table-spoonful of grated Cocoa-nut on to
a sheet of paper, and let it dry for a couple of days, or use
Cocoa-nuts — continued.
that which is already desiccated. Put .(lb. of caster sugar
and Jib. of butter into a basin, warm and beat them to a
cream with the hand, and add 1 table-spoonful of milk;
then add three eggs beaten quite light, and next Jib. of
flour with 1 table-spoonful of baking-powder and 1 tea-
spoonful of essence of vanilla mixed in. Beat all these
thoroughly, and then add the Cocoa-nut, working this in.
Pour the mixture into a buttered and papered tin, bake it
in a gentle oven for about an hour, and turn it out. Serve
when cold.
(4) Beat together Jib. of butter and lib. of caster sugar,
mix with them eight eggs which have been previously
beaten, and sift in lib. of flour. Dissolve 2 teaspoonfuls
of cream of tartar and 1 teaspoonful of bicarbonate of soda
in a little milk, and mix it with the flour and other things.
Flavour with essence of lemon or vanilla. Spread a layer
of the cake in a buttered tin, then a layer of icing in which
there is Jib. of grated Cocoa-nut, put another layer of cake
on the top of that, cover the top with icing, and bake in
a quick oven.
(5) Small. — Work lOoz. of butter and 12oz. of sugar
to a cream, add five eggs, and beat well ; then add 21b. of
flour with Joz. of cream of tartar and Joz. of bicarbonate of
soda mixed in ; next stir in 4oz. of grated Cocoa-nut, work
it well until thoroughly incorporated, and pour in sufficient
milk to form a dough. Put this into hoops with paper
round the sides, and bake in a moderate oven until done.
Serve when cold, with a little grated Cocoa-nut dusted on
the tops.
(6) Grate two Cocoa-nuts, mix with them the same bulk
of caster sugar, 1 breakfast-cupful of flour, and the whites
of two eggs. Shape the paste into balls, and bake them
for twenty minutes.
Cocoa-nut Candy. — (1) Put a little more than 1 teaspoonful
of gum arabic into 1 pint of warm water, and dissolve it ;
then pour it into a saucepan, and add 21b. of sugar and 1
teaspoonful of cream of tartar✪ Cocoa-nut Buns, and boil for about twenty
minutes, or until the sugar is quite brittle, without stirring.
Remove the saucepan from the fire, work in lib. of desic-
cated Cocoa-nut, and stir well to thoroughly mix them ; then
turn the preparation out on to a slightly-buttered baking-
dish, spreading it very thin, and let it cool. If desiccated
Cocoa-nut is used, about fifteen minutes will be sufficient for
the boiling.
(2) Put lib. of sugar and a little water into a saucepan
over the fire, and boil it for about five minutes ; then add
Jib. of grated Cocoa-nut, stir it in, and cook until the sugar
arrives at the crack degree (see Sogar-boiling). Turn the
preparation out into a tin, mark it in shapes when a little
cool, and when it is quite cold, break it into pieces ; it is
then ready for use.
Page 404 · 2 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(2) Cream fib. of butter with Jib. of caster sugar, by warming and beating ; then add eight well-beaten eggs, one small grated nutmeg, and 1 table-spoonful of essence of lemon. When these are well mixed, stir in lightly Jib. of flour and Jib. of grated Cocoa-nut alternately. Butter a tin, pour the mixture in, and bake quickly.
(3) Put 1 piled table-spoonful of grated Cocoa-nut on to a sheet of paper, and let it dry for a couple of days, or use
Cocoa-nuts — continued.
that which is already desiccated. Put .(lb. of caster sugar and Jib. of butter into a basin, warm and beat them to a cream with the hand, and add 1 table-spoonful of milk; then add three eggs beaten quite light, and next Jib. of flour with 1 table-spoonful of baking-powder and 1 teaspoonful of essence of vanilla mixed in. Beat all these thoroughly, and then add the Cocoa-nut, working this in. Pour the mixture into a buttered and papered tin, bake it in a gentle oven for about an hour, and turn it out. Serve when cold.
(4) Beat together Jib. of butter and lib. of caster sugar, mix with them eight eggs which have been previously beaten, and sift in lib. of flour. Dissolve 2 teaspoonfuls of cream of tartar and 1 teaspoonful of bicarbonate of soda in a little milk, and mix it with the flour and other things. Flavour with essence of lemon or vanilla. Spread a layer of the cake in a buttered tin, then a layer of icing in which there is Jib. of grated Cocoa-nut, put another layer of cake on the top of that, cover the top with icing, and bake in a quick oven.
(5) Small. — Work lOoz. of butter and 12oz. of sugar to a cream, add five eggs, and beat well ; then add 21b. of flour with Joz. of cream of tartar and Joz. of bicarbonate of soda mixed in ; next stir in 4oz. of grated Cocoa-nut, work it well until thoroughly incorporated, and pour in sufficient milk to form a dough. Put this into hoops with paper round the sides, and bake in a moderate oven until done. Serve when cold, with a little grated Cocoa-nut dusted on the tops.
(6) Grate two Cocoa-nuts, mix with them the same bulk of caster sugar, 1 breakfast-cupful of flour, and the whites of two eggs. Shape the paste into balls, and bake them for twenty minutes.
Cocoa-nut Candy. — (1) Put a little more than 1 teaspoonful of gum arabic into 1 pint of warm water, and dissolve it ; then pour it into a saucepan, and add 21b. of sugar and 1 teaspoonful of cream of tartar, and boil for about twenty minutes, or until the sugar is quite brittle, without stirring. Remove the saucepan from the fire, work in lib. of desiccated Cocoa-nut, and stir well to thoroughly mix them ; then turn the preparation out on to a slightly-buttered bakingdish, spreading it very thin, and let it cool. If desiccated Cocoa-nut is used, about fifteen minutes will be sufficient for the boiling.
(2) Put lib. of sugar and a little water into a saucepan over the fire, and boil it for about five minutes ; then add Jib. of grated Cocoa-nut, stir it in, and cook until the sugar arrives at the crack degree (see Sogar-boiling). Turn the preparation out into a tin, mark it in shapes when a little cool, and when it is quite cold, break it into pieces ; it is then ready for use.
Records on this page
Cocoa-nut BunsCocoa-nut Candy