Cocoanut Cakes
A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).
A historical recipe
La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885). Project Gutenberg eBook #75027.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Also printed in: La cuisine creole (1885).
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 1 ingredient
Method
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- Take a cocoanut, pare it and grate half a pound;
- allow the same quantity of loaf sugar.
- Dissolve the sugar in two tablespoonfuls of water, place it on the fire;
- when the syrup is boiling hot, stir in the cocoanut.
- Continue to stir it until it is thick like candy, then pour it out on a buttered pan, and cut it across in shapes, or use a round cake cutter.
Plating
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