vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cocoanut Cream
From Twentieth century home cook book, 1905
Serves 1
Presented as published in 1905. 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
617Calories
26 gProtein
115 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories617 kcal
Protein26 g
Carbohydrates115 g
Fiber0 g
Sugars115 g
Total Fat8.2 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium135 mg
Potassium371 mg
Calcium312 mg
Iron0.3 mg
Magnesium34 mg
Phosphorus254 mg
Zinc1.1 mg
Copper0.5 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.3 mg
Folate6.4 mcg
Choline52 mg
Caffeine0 mg
Water217 g
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 113. The excerpt below is the record exactly as published.
COCOANUT CREAM. Grate a fresh cocoanut and mix with it an ounce of sugar ; melt in as little water as possible three-fourths ounce of gelatine, whip the whites of three eggs, mix with them one-half a pint of milk, stir over the fire until the custard thickens. Sweeten with six tablespoonfuls of sugar
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