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Cocoanut Caramels

A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).

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A historical recipe

Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

United States

Known as an American recipe, with similar versions prepared across other nations.

Ingredients 1 ingredient

  1. one and one-quarter pounds of white sugar

Method

  1. Pour a teacup of boiling milk over one-quarter cake of pounded chocolate.
  2. Let it steep an hour, then add one and one-quarter pounds of white sugar, and the milk of a cocoanut.
  3. Boil till perfectly done.
  4. Then remove from the fire, adding the grated cocoanut.
  5. Season with vanilla, pour in buttered dishes, and cut in blocks.--Mrs.
  6. W.
  7. C.

Plating

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Source Public domain in the USA
Credit

From Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Digitised by Project Gutenberg, eBook #42450 (https://www.gutenberg.org/ebooks/42450). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.