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Cocoa-nut Fatties
From The encyclopædia of practical cookery, 1890
Serves 5
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
478Calories
13 gProtein
74 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories478 kcal
Protein13 g
Carbohydrates74 g
Fiber0 g
Sugars2.8 g
Total Fat15 g
Saturated Fat5.2 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol86 mg
Sodium562 mg
Potassium160 mg
Calcium329 mg
Iron6 mg
Magnesium29 mg
Phosphorus252 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A34 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.1 mg
Folate155 mcg
Choline65 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 5 servings.
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 Fatties. — Rub 2oz. of lard into lib. of flour and 41b. of ground rice, and add J saltspoonful of baking powder and 1 heaped table-spoonful of caster sugar. Beat the yolks of two eggs with 1 breakfast-cupful of milk
Cook this with the app: pantry check, scaling, and the assistant.