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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- Grate a cocoanut, place it in a skillet over the fire, and stir until it is as dry as flour.
- Beat one cup of sugar and the white of an egg to a froth.
- Mix well, and make into small cakes;
- put them on buttered paper and bake.
- The oven should not be very hot.
Plating
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