Chejados And Cocoa Nut Doce - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

CHEJADOS.

Clarify a pound of sugar in half a pint of water; peel and grate a moderately sized cocoa nut, add it to the syrup, and let it simmer till perfectly soft, putting rose water occasionally to prevent its becoming too dry; stir it continually to prevent burning. Let it cool, and mix it with the beaten yolks of six eggs; make a thin nouilles pastry, cut it into rounds of the size of a tea-cup; pinch up the edges deep enough to form a shape, fill them with the sweet meat, and bake of a light brown. A rich puff paste may be substituted for the nouilles pastry if preferred.

COCOA NUT DOCE.

This is merely the cocoa nut and sugar prepared as above, without egg, and served in small glasses, or baked.

Excerpt From –  The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore