Photo: Eiliv Sonas Aceron
Ingredients
- 2 teaspoonfuls milk 2 lbs
- 1 cup of milk to gradually get heated
- 2 lbs
- 1 teaspoonful f cochineal put 1 lb
Directions
1
1 lb. dessicated cokernut 2 teaspoonfuls milk
2
2 lbs. lump sugar 1 teaspoonful f cochineal
3
Put 1 lb. of sugar and 1 cup of milk to gradually get heated, then boil quickly for 8 minutes ; add £ lb. of cokernut ; pour into a tin which must previously be dusted with caster sugar, spread evenly over tin; when cool make up the other £ lb., only before adding cokernut put in cochineal. Before quite cold cut into pieces.
4
Kehoe Donnelly’s Dublin Hams & Bacon
By Hamilton, Margaret ·
Recipe sourced from
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