Cocoa-Nut Candy

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (6)
  1. Grate a cocoa-nut on a fine bread grater; weigh it, and add the same quantity of loaf-sugar.
  2. Melt the sugar with rose-water, of which, for a small cocoa-nut, put six table-spoonfuls.
  3. When the syrup is clarified and boiling, throw in the cocoa-nut by degrees; keep stirring it all the time, whilst boiling, with a wooden slice, to prevent it burning to the bottom of the pan, which it is very apt to do, unless great care is taken.
  4. When the candy is sufficiently boiled, spread it on a pasteboard previously rubbed with a wet cloth, and cut it in whatever shape you please.
  5. To know when the candy is sufficiently boiled, drop a small quantity on the pasteboard, and if the syrup does not run from the cocoa-nut, it is done enough.
  6. When the candy is cold, put it on a dish, and keep it in a dry place.
Original Text
Cocoa-Nut Candy. Grate a cocoa-nut on a fine bread grater; weigh it, and add the same quantity of loaf-sugar: melt the sugar with rose-water, of which, for a small cocoa-nut, put six table-spoonfuls. When the syrup is clarified and boiling, throw in the cocoa-nut by degrees; keep stirring it all the time, whilst boiling, with a wooden slice, to prevent it burning to the bottom of the pan, which it is very apt to do, unless great care is taken. When the candy is sufficiently boiled, spread it on a pasteboard previously rubbed with a wet cloth, and cut it in whatever shape you please. To know when the candy is sufficiently boiled, drop a small quantity on the pasteboard, and if the syrup does not run from the cocoa-nut, it is done enough; when the candy is cold, put it on a dish, and keep it in a dry place.
Notes
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