vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cocoa-nut and Orange Cream for Cakes
From The encyclopædia of practical cookery, 1890
Serves 1
Presented as published in 1890. 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
1051Calories
8 gProtein
240 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories1051 kcal
Protein7.9 g
Carbohydrates240 g
Fiber1.8 g
Sugars236 g
Total Fat11 g
Saturated Fat5 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol205 mg
Sodium83 mg
Potassium260 mg
Calcium94 mg
Iron1.3 mg
Magnesium19 mg
Phosphorus142 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.1 mcg
Vitamin C53 mg
Vitamin A127 mcg
Vitamin E0.7 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate47 mcg
Choline151 mg
Caffeine0 mg
Water132 g
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 408. The excerpt below is the record exactly as published.
Cocoa-nut and Orange Cream for Cakes. — Beat well one egg, add 1 breakfast-cupful of whipped cream, 1 breakfast- cupful of grated Cocoa-nut, Jib. of caster sugar, the grated rind of half and the juice of one orange
Cook this with the app: pantry check, scaling, and the assistant.