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Japanese Cocoanut

A historical recipe from Frye's Practical Candy Maker Comprising Practical Receipts for the Manufacture of Fine "Hand-Made" Candies, by George V. Frye.

A historical recipe

Frye's Practical Candy Maker Comprising Practical Receipts for the Manufacture of Fine "Hand-Made" Candies, by George V. Frye. Project Gutenberg eBook #37073.

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

Source and licence

From Frye's Practical Candy Maker Comprising Practical Receipts for the Manufacture of Fine "Hand-Made" Candies, by George V. Frye. Digitised by Project Gutenberg, eBook #37073 (https://www.gutenberg.org/ebooks/37073). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

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.

Japan. Associated with Japan by a demonym leading its title: Japanese (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Five pounds of glucose, and two pounds of Sugar, one quart of water;
  2. when it comes to a boil, add five pounds of grated Cocoanut;
  3. cook to a Hard Ball, stirring all the time;
  4. pour out on a greased slab, between iron bars;
  5. make it of even thickness with a palette knife;
  6. when cold, mark diagonally two ways with Caramel marker, forming diamonds;
  7. then roll in pulverized Sugar, or crystalize them.