Cocoanut Cream
From 365 tasty dishes, 1906
Set on ice until firm.
Presented as published in 1906. 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
1419Calories
32 gProtein
84 gCarbs
106 gFat
Full nutrition (34 nutrients)
Calories1419 kcal
Protein32 g
Carbohydrates84 g
Fiber0 g
Sugars76 g
Total Fat106 g
Saturated Fat57 g
Monounsaturated Fat24 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol828 mg
Sodium355 mg
Potassium808 mg
Calcium528 mg
Iron2.7 mg
Magnesium62 mg
Phosphorus677 mg
Zinc3.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D5.3 mcg
Vitamin C0 mg
Vitamin A318 mcg
Vitamin E1.7 mg
Vitamin K6.1 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)0.5 mg
Folate71 mcg
Choline484 mg
Caffeine0 mg
Water467 g
As published
This recipe was extracted from 365 tasty dishes (1906), page 47. The excerpt below is the record exactly as published.
Cocoanut Cream. Beat the whites of 3 eggs just enough to break the stringiness, add i cupful of milk 169 Odobef^ and stir over the fire in a double boiler until as thick as custard. Soak ^ of a box of gelatine in ^ of a cupful of cold water ; take the cooked custard from the fire, add the softened gelatine and stir until dissolved. Add five tablespoonfuls of sugar, stir again until dissolved and strain. Add i teaspoon- ful of vanilla and i cupful of freshly grated cocoanut and let stand until cold and begin- ning to set. Add i cupful of thick cream whipped to a solid froth
Cook this with the app: pantry check, scaling, and the assistant.