vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Coconut Cakes
From Boston Cooking-School cook book, 1896
Serves 8
Presented as published in 1896. 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
321Calories
6 gProtein
40 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories321 kcal
Protein5.8 g
Carbohydrates40 g
Fiber3 g
Sugars36 g
Total Fat17 g
Saturated Fat13 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol20 mg
Sodium140 mg
Potassium352 mg
Calcium205 mg
Iron1.4 mg
Magnesium33 mg
Phosphorus204 mg
Zinc1 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.1 mcg
Vitamin C2.4 mg
Vitamin A43 mcg
Vitamin E0.2 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate14 mcg
Choline55 mg
Caffeine2.7 mg
Water29 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 293. The excerpt below is the record exactly as published.
CHOCOLATE COCONUT CAKES 2 squares chocolate ¥ pound coconut or 4 cups (about) 11% cups condensed milk 1 teaspoon baking powder
Cook this with the app: pantry check, scaling, and the assistant.