vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cocoanut Cream
From Harper's cook book encyclopædia, 1902
Serves 2
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
581Calories
27 gProtein
75 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories581 kcal
Protein27 g
Carbohydrates75 g
Fiber0 g
Sugars75 g
Total Fat20 g
Saturated Fat8.4 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat2.7 g
Omega-30.1 g
Cholesterol494 mg
Sodium279 mg
Potassium540 mg
Calcium373 mg
Iron2.3 mg
Magnesium45 mg
Phosphorus495 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0 mg
Vitamin D4.8 mcg
Vitamin C0 mg
Vitamin A278 mcg
Vitamin E1.4 mg
Vitamin K0.4 mcg
Vitamin B60.4 mg
Vitamin B122.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.4 mg
Folate60 mcg
Choline412 mg
Caffeine0 mg
Water310 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 96. The excerpt below is the record exactly as published.
Cocoanut Cream. — Grate two large, fresh cocoanuts. Mix with two table- spoonfuls of sugar. Melt a table- spoonful of gelatine in a little water. Beat the whites of five eggs. Mix them very gently in a pint of milk ; set over the fire and stir until the mixture begins to thicken. Sweeten with half a cupful of sugar
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