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Cocoanut Cream Ice

Two pounds granulated sugar, three-fourths pint

water, boil to a light crack; set off, add four ounces glucose (or the

amount of cream tartar you can hold on the point of a penknife); set

back on the fire, just let come to a boil to dissolve the glucose; set

off again, add immediately one-fourth ounce shaved paraffine, six

ounces cream dough cut up fine, one grated cocoanut. Stir all until it

creams, pour out into a frame on brown paper dusted with flour, mark

and cut with a knife when cold.