vegetarianpescatariansoy-freefish-freeshellfish-free
Almond Cocoanut Cake
From Mary Jane's cook book, 1916
Serves 6
Frosting: Boil sugar and water till it will spin a thread, then pour slowly onto the stiffly beaten egg whites, beating constantly. Add the extract and keep on beating till the right consistency to spread.
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
739Calories
14 gProtein
172 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories739 kcal
Protein14 g
Carbohydrates172 g
Fiber0 g
Sugars145 g
Total Fat16 g
Saturated Fat0.4 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol44 mg
Sodium209 mg
Potassium81 mg
Calcium144 mg
Iron2 mg
Magnesium12 mg
Phosphorus98 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A6.5 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.1 mg
Folate50 mcg
Choline3.6 mg
Caffeine0 mg
Water123 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 22. The excerpt below is the record exactly as published.
ALMOND COCOANUT CAKE. Powdered sugar, 2 cups. Flour, %i/2 cups. Butter, 1/2 cup. Baking powder, 2i/2 teaspoons. Milk, 1/2 cup. Egg whites, 8. Almond extract, i/% teaspoon. Cream the butter and sugar, add milk, then the flour and baking powder sifted together, the whites of the eggs beaten stiff and the extract. Bake in layers and put together with the follow- ing frosting: Water, i/2 cup. Almond extract, i/2 teaspoon. Sugar, 3 cups. Cocoanut. Egg whites, 3. Blanched almonds
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