vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cocoa-Nut Pudding
From The new Kentucky home cook book, 1884
Serves 2
Recipe attributed to Mrs. Rose Vauden.
Presented as published in 1884. 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
459Calories
29 gProtein
30 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories459 kcal
Protein29 g
Carbohydrates30 g
Fiber0 g
Sugars30 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium327 mg
Potassium869 mg
Calcium656 mg
Iron1.8 mg
Magnesium70 mg
Phosphorus690 mg
Zinc3.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.6 mg
Folate47 mcg
Choline381 mg
Caffeine0 mg
Water506 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 122. The excerpt below is the record exactly as published.
COCOA-NUT PUDDING. Take one quart of milk, half a cocoa-nut grated, four eggs, a little salt, and half a tea-cupful of sugar
Cook this with the app: pantry check, scaling, and the assistant.