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Cocoanut Candy
From The Henderson cook book, 1914
Serves 12
— Mrs. E. F. Fenner.
Presented as published in 1914. 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
284Calories
1 gProtein
68 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories284 kcal
Protein0.8 g
Carbohydrates68 g
Fiber0.3 g
Sugars68 g
Total Fat2.1 g
Saturated Fat1.5 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol2.4 mg
Sodium9.1 mg
Potassium45 mg
Calcium26 mg
Iron0.1 mg
Magnesium3.8 mg
Phosphorus25 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C0.1 mg
Vitamin A6.5 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1 mcg
Choline4.1 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 77. The excerpt below is the record exactly as published.
Four cups sugar, 1 cup milk. Boil sugar and milk to- gether for 10 minutes, stirring constantly. Add 1 grated cocoanut and
Cook this with the app: pantry check, scaling, and the assistant.