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Cocoa-nut Cheesecakes
From Cassell's dictionary of cookery, 1892
Serves 1
Time to boil the cocoa-nut is about three-quarters of an hour.
Presented as published in 1892. 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
206Calories
5 gProtein
26 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories206 kcal
Protein5.4 g
Carbohydrates26 g
Fiber0 g
Sugars25 g
Total Fat9.1 g
Saturated Fat3.2 g
Monounsaturated Fat4 g
Polyunsaturated Fat1.4 g
Cholesterol367 mg
Sodium18 mg
Potassium38 mg
Calcium45 mg
Iron0.9 mg
Magnesium2.2 mg
Phosphorus133 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A130 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate50 mcg
Choline279 mg
Caffeine0 mg
Water62 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 384. The excerpt below is the record exactly as published.
Cocoa-nut Cheesecakes. —Pare off the rind from a fresh cocoa-nut, grate the white part, and put it into a perfectly clean saucepan with its weight in sifted sugar and the milk, or, if this is not quite sweet, two or three spoonfuls of water. Let it boil, stirring it constantly until tender. "When the mixture is cool, add the yolks of two eggs well beaten and a spoonful of orange-flower water
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