Cocoa-Nut Tart
From Hilda's "where is it?" of recipes, 1891
Very good.
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
1695Calories
8 gProtein
412 gCarbs
20 gFat
Full nutrition (30 nutrients)
Calories1695 kcal
Protein8 g
Carbohydrates412 g
Sugars413 g
Total Fat20 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol61 mg
Sodium98 mg
Potassium376 mg
Calcium306 mg
Iron0.2 mg
Magnesium30 mg
Phosphorus249 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline43 mg
Water217 g
As published
This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 81. The excerpt below is the record exactly as published.
some cinnamon to taste, all mixed together, poured into the dish covering the apples. Bake in an oven for an hour and, more. I have found that anything requiring some time to bake must be covered with a tin plate at first, which can be removed when half-done. «3y T] TART (COCOA-NUT— MILK). TART {COCOA-NUT). (" Klapper-Taart." From a very old Dutch Book.) Rasp two cocoa-nuts into their weight in sugar, add a good spoonful of butter, a cup of milk
Cook this with the app: pantry check, scaling, and the assistant.