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Cocoanut Cake
From The New century cook book, 1899
Serves 3
Mrs. W. Lloyd.
Presented as published in 1899. 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
795Calories
13 gProtein
161 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories795 kcal
Protein13 g
Carbohydrates161 g
Fiber0 g
Sugars111 g
Total Fat13 g
Saturated Fat6.6 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol150 mg
Sodium3618 mg
Potassium218 mg
Calcium277 mg
Iron4.5 mg
Magnesium29 mg
Phosphorus256 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A132 mcg
Vitamin E0.6 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.3 mg
Folate116 mcg
Choline109 mg
Caffeine0 mg
Water81 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The New century cook book (1899), page 78. The excerpt below is the record exactly as published.
Cocoanut Cake. Two tablespoons melted butter, one cup sugar, one egg, pinch of salt, one and one-half cups flour, two-thirds cup milk, two teaspoons baking powder. Filling: whites of two eggs, ten tablespoons pulverized sugar, two-thirds cocoanut
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