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Cocoa-Nut Pudding
From Vegetarian cookery, 1891
Serves 2
Presented as published in 1891. 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
422Calories
14 gProtein
71 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories422 kcal
Protein14 g
Carbohydrates71 g
Fiber5.3 g
Sugars65 g
Total Fat11 g
Saturated Fat4.6 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol294 mg
Sodium156 mg
Potassium367 mg
Calcium259 mg
Iron1.7 mg
Magnesium31 mg
Phosphorus278 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.7 mcg
Vitamin C65 mg
Vitamin A160 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.4 mg
Folate42 mcg
Choline246 mg
Caffeine0 mg
Water205 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 77. The excerpt below is the record exactly as published.
Cocoa-Nut Pudding. Half a pound of gi-ated cocoa-nut, half a pint of milk, four ounces of sugar, three eggs, and a little rind of lemon, gi'ated, or rubbed on suga
Cook this with the app: pantry check, scaling, and the assistant.