vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cocoa-nut Tart
From The encyclopædia of practical cookery, 1890
Serves 3
Serve dusted with caster sugar.
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
460Calories
21 gProtein
53 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories460 kcal
Protein21 g
Carbohydrates53 g
Fiber0 g
Sugars54 g
Total Fat18 g
Saturated Fat8.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol349 mg
Sodium242 mg
Potassium604 mg
Calcium447 mg
Iron1.5 mg
Magnesium49 mg
Phosphorus493 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.8 mcg
Vitamin C0.4 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
Water350 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 413. The excerpt below is the record exactly as published.
Cocoa-nut Tart. — Put 4oz. of powdered loaf sugar into a basin, break in five eggs, and whisk well for three minutes; then add a quart of milk and a - teaspoonful of essence of lemon, work well for two or three minutes longer, and strain through a fine sieve into another basin. Line a deep pie-dish with paste, fill up with the milk preparation, and spread over 6oz. of dried Cocoa-nut
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