Chocolate cake sold in the American pharmacies in 1908 all over the territories of The United States Of America.
4 pounds of white granulated sugar
1 pint of water
4 pounds of glucose- fructose will work same way
1 ounce of cocoanut powder
To make this traditional American classic candy, You begin your work with melting of four pounds of white granulated sugar in one pint of cold fresh water , and with four pounds of glucose powder in a cast iron skillet or kettle. Boil this mixture to about 245 degrees Fahrenheit, then stir in all of the slightly dampened cocoanut powder (Ceylon shred should be used for the best result) that will go in. Remove the kettle from the fire and take out a forkful of the candy and set the whole batch into a cool place. When the candy mass becomes somewhat cool, pinch the sample and if it feels like a caramel, then your batch is really cooked well and is OK. If it still feels soft, you need to set your kettle back onto the fire and stir the batch with a wooden paddle, and turn the batch over and over for more than several times . Please be very attentive and careful or you will scorch the candy if you are stirring it too vigorously.
When you get the right size and the right texture of your candy ball, pour the whole batch upon an oiled marble and as it cools down, make the candy pieces by hand, something like the size of the English walnuts.
Those small cocoanut candies then are put into the baking pans, lined with with buttered wax paper- something like the raised biscuit candies, when they are placed for baking. Set the baking pan into a hot oven and bake the cocoanut candy drops til good brown color as quickly as possible. The shorter- the better. You may add the beaten egg whites, slowly folding to the syrup when the sugar is boiling which of course will make the cocoanut drops richer in taste, looks and texture.