vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cocoa-nut Pudding
From Buckeye cookery, 1892
Serves 3
Can be baked like pie with under crust only.
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
581Calories
21 gProtein
83 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories581 kcal
Protein21 g
Carbohydrates83 g
Fiber0 g
Sugars83 g
Total Fat22 g
Saturated Fat8.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol359 mg
Sodium243 mg
Potassium609 mg
Calcium448 mg
Iron1.5 mg
Magnesium49 mg
Phosphorus494 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.8 mcg
Vitamin C0 mg
Vitamin A237 mcg
Vitamin E1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B122.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.4 mg
Folate39 mcg
Choline303 mg
Caffeine0 mg
Water352 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 128. The excerpt below is the record exactly as published.
CocoA-nut PUDDING. Grate one cocoa-nut, saving the milk if perfectly sweet, boil a quart of milk, and pour upon it, adding five eggs beaten with one cup of sugar and one table-spoon butter, add a little salt, two tea- spoons vanilla extract
Cook this with the app: pantry check, scaling, and the assistant.