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Spanish Cocoanut Kisses

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.

Spain. Associated with Spain by a demonym leading its title: Spanish (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. Grate six fresh Cocoanuts, then place on the fire eight pounds of Sugar, and just sufficient water to dissolve it;
  2. when it boils, add the Cocoanuts, and stir until it reaches a thread;
  3. set off and stir in a few drops blueing;
  4. now, pour into a lip basin a small portion, and with a small wooden spatula, granulate until it becomes cloudy;
  5. then drop on sheets of tin, cutting the drops from the lip pan by means of a wire;
  6. make the drops the size of a silver quarter.