vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cocoa-nut Cream Balls
From The encyclopædia of practical cookery, 1890
Serves 8
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
223Calories
0 gProtein
57 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories223 kcal
Protein0.1 g
Carbohydrates57 g
Fiber0.5 g
Sugars57 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.8 mg
Potassium7.5 mg
Calcium3.7 mg
Iron0.1 mg
Magnesium0.7 mg
Phosphorus1.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C3.2 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 406. The excerpt below is the record exactly as published.
Cocoa-nut Cream Balls. — Put 1 teaspoonful of finely-powdered gum arabic into a basin with 5 table-spoonfuls of warm water, and dissolve it ; then add gradually lib. of caster sugar, 1 teaspoonful of extract of lemon, and 2 table-spoonfuls each of finely-minced Cocoa-n
Cook this with the app: pantry check, scaling, and the assistant.