vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cocoanut Cream
From The household cook book, 1902
Serves 4
Presented as published in 1902. 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
642Calories
7 gProtein
57 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories642 kcal
Protein7 g
Carbohydrates57 g
Fiber0 g
Sugars53 g
Total Fat44 g
Saturated Fat25 g
Monounsaturated Fat9 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol128 mg
Sodium54 mg
Potassium206 mg
Calcium149 mg
Iron0.1 mg
Magnesium15 mg
Phosphorus130 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A19 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate0.9 mcg
Choline12 mg
Caffeine0 mg
Water122 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 316. The excerpt below is the record exactly as published.
COCOANUT CREAM — In 1 cup of milk dissolve f box of gela- tine; strain, and when cool add 1 cup sugar, 2 cups of either desicca- ted or fresh grated cocoanut, and 2 cups of cream
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