BE-RO Coconut Rocks

Name: BE-RO Coconut Rocks
Ingredients: 8-ozs. BE-RO FLOUR; 3-ozs. MARGARINE; 3-ozs. SUGAR; One EGG; 3-0zs. COCONUT; a little MILK

From Be-Ro home recipes, 1940

Presented as published in 1940. 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

1306Calories

9 gProtein

99 gCarbs

102 gFat

Full nutrition (34 nutrients)

Calories1306 kcal

Protein9.3 g

Carbohydrates99 g

Fiber7.7 g

Sugars90 g

Total Fat102 g

Saturated Fat39 g

Monounsaturated Fat34 g

Polyunsaturated Fat24 g

Omega-30 g

Cholesterol186 mg

Sodium113 mg

Potassium388 mg

Calcium43 mg

Iron3 mg

Magnesium34 mg

Phosphorus199 mg

Zinc1.6 mg

Copper0.4 mg

Manganese1.3 mg

Vitamin D1 mcg

Vitamin C2.9 mg

Vitamin A777 mcg

Vitamin E14 mg

Vitamin K78 mcg

Vitamin B60.1 mg

Vitamin B120.5 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.5 mg

Folate46 mcg

Choline168 mg

Caffeine0 mg

Water93 g

As published

This recipe was extracted from Be-Ro home recipes (1940) by Thomas Bell & Son Ltd, page 11. The excerpt below is the record exactly as published.

BE-RO Coconut Rocks 8-ozs. BE-RO FLOUR. 3-0ozs. MARGARINE. —3-ozs. SUGAR. One EGG, and a little 3-0zs. COCONUT. MILK. Mix Flour, Sugar, and Coconut in a bowl; rub in the Margarine. Mix to a STIFF DOUGH with beaten Egg. and a little Milk. Place in 14 rough heaps on a greased baking sheet. BAKE IN A HOT OVEN (425°-450° F.) about 15 or 20 minutes. | . BE-RO London Buns 8-ozs. BE-RO FLOUR. One EGG, Half Teaspoonful SALT. Two Tablespoonfuls 2-ozs. MARGARINE. MILK. 2-ozs. SUGAR. A few drops of Essence 1-oz. PEEL (cut fine). | of LEMON. Mix Flour and Salt, and rub in the Margarine. Add the Sugar and finely-shredded Peel. Add the beaten Egg (reserving a small portion to brush over the Buns). Add a few drops of Essence of Lemon to the Milk, and mix all to a dough. Divide into eight portions, forming same into buns in your well-floured hands. Place on a greased baking sheet, brush over with Egg, and sprinkle with coarse Sugar. BAKE IN A HOT OVEN (425°-450° F.) about 20 minutes. PAGE 34 BE-RO Rock Buns 8-ozs. BE-RO FLOUR. 3-ozs. CURRANTS, _ 3-ozs. SUGAR. ~ 4-0z. PEEL (cut fine). 3-ozs. MARGARINE

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Cook this with the app: pantry check, scaling, and the assistant.