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Cocoanut Cream
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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
387Calories
39 gProtein
43 gCarbs
4 gFat
Full nutrition (35 nutrients)
Calories387 kcal
Protein39 g
Carbohydrates43 g
Fiber0 g
Sugars43 g
Total Fat4.1 g
Saturated Fat2.3 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium127 mg
Potassium190 mg
Calcium173 mg
Iron0.5 mg
Magnesium24 mg
Phosphorus139 mg
Zinc0.6 mg
Copper0.9 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate12 mcg
Choline37 mg
Caffeine0 mg
Alcohol4.6 g
Water122 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 518. The excerpt below is the record exactly as published.
Cocoanut Cream, a la Hildur Alexandra Gelee de Fraises , Creme de Coco, a la Hildur Alexandra Glaze a fluted tube mould with lemon aspic and put one inch of strawberry jelly at the bottom, then a layer of cocoanut cream one and a half inches deep, then an inch of jelly, then the cocoanut cream, and so on until the mould is full; leave on ice until ready to serve. Dip in warm water and turn out on a paper doily; sprinkle with shredded cocoanut. Serve with custard or whipped cream. Cocoanut Cream. Half cup milk, four tablespoons cocoanut, three tablespoons sugar, one tablespoon brandy, five tablespoons dissolved Cox’s gelatine
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