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Cocoa-nut Candles

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Cocoa-nut Candles

Ingredients

Directions

  1. Import cocoa-nut oil with a lard-like consistency.

  2. Cut the oil into pieces 2 feet long, 3-4 inches wide, and 1.5 inches thick.

  3. Wrap the pieces in linen and then in sail cloth.

  4. Place the packages side by side in a hydraulic press at 50-60°F (10-15°C).

  5. Collect the oil that comes through the cloth; the stearine will remain.

  6. Put the solid stearine into a covered boiler in a water bath.

  7. Add 2% by weight of diluted sulphuric acid (6 parts water).

  8. Boil to coagulate impurities, then skim, strain, and filter while warm.

  9. Allow to settle in the cold state.

  10. Pour the purified stearine into candle molds.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.