Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Cocoanut Gems, Cakes or Caramels
From Cooking for profit, 1886
Serves 2
Leave a little in the kettle and color it pink with a few drops of cochineal, adding water if necessary. Drop a spot of the pink on each white cake.
A modern interpretation · AI-generated from the original record
Ingredients
- 1 pound granulated sugar
- 8 ounces grated cocoanut
- ^ cup of water
Method
Set the sugar and water over the fire in a small, bright kettle and boil about five minutes, or till the syrup bubbles up and ropes from the spoon, and do not stir it.
Then put in the cocoanut, stir to mix, and drop the candy by tablespoonfuls on a buttered baking pan.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 7. The excerpt below is the record exactly as published.
Cocoanut Gems, Cakes or Caramels. These very quickly and easily made cream candy drops we learned to consid- er worth having in our showcase through observing how rapidly they sold at two rival fruit and confectionary stands in a western city. They ^VQVQ freshly stacked up in sight close to the sidewalk every morning, about a bushel in each place as it seemed, and were all or nearly all sold by night. They may be found in most confectionaries under different names. 1 pound granulated sugar — 2 cups. 8 ounces grated cocoanut 2 cups. ^ cup of water
Cook this with the app: pantry check, scaling, and the assistant.