vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cocoa-nut Dessert
From The new practical housekeeping, 1890
Serves 6
The heaps should be no larger than a dollar.
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
302Calories
2 gProtein
12 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories302 kcal
Protein1.6 g
Carbohydrates12 g
Fiber0.1 g
Sugars6.2 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat0 g
Cholesterol80 mg
Sodium20 mg
Potassium84 mg
Calcium50 mg
Iron0 mg
Magnesium5.2 mg
Phosphorus46 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1 mcg
Choline1.3 mg
Caffeine0 mg
Water49 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 258. The excerpt below is the record exactly as published.
a large cocoa-nut into a glass dish, serving with cream, preserves, jellies or jams. Co- coornut PulFs are also nice for dessert. To prepare, break a fine ripe cocoa-nut, lav pieces in cold water, drain anddry well, then grate and put in little heaps on a glass dish. Flatten the heaps in the center so as to make a noUow and fill with preserves. Whip a pint of rich cream
Cook this with the app: pantry check, scaling, and the assistant.