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Cocoa-nut Rock

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 3 ingredients

  1. Cut
  2. a gill of water
  3. Sugar

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Boil half-a-pound of loaf sugar in a gill of water until it is beginning to return again to sugar, when cool add a packet of Nelson’s Albumen whisked to a strong froth with three teaspoonfuls of water, and stir in a quarter of a pound of Edwards’ Desiccated Cokernut.
  2. Spread the mixture, not more than an inch thick, in a greased pudding-tin, and place in a cool oven to dry.
  3. When done cut in neat squares, and keep in tins in a cool, dry place.

Plating

Cookware for this recipe

  • Saucepan
  • Whisk
  • Chef's knife
  • Wooden spoon