vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Cocoanut Cream-bars
From Harper's cook book encyclopædia, 1902
Serves 20
Chocolate or any desired nuts may be used instead of coconut.
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
270Calories
0 gProtein
68 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories270 kcal
Protein0.1 g
Carbohydrates68 g
Fiber0.2 g
Sugars68 g
Total Fat1 g
Saturated Fat0.7 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.5 mg
Potassium30 mg
Calcium1.4 mg
Iron0.1 mg
Magnesium1 mg
Phosphorus2.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.6 mcg
Choline0.3 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 82. The excerpt below is the record exactly as published.
Cocoanut Cream-bars. — Boil 3 lbs. of granulated sugar, a teacupful of water, and half a teaspoonful of cream of tartar together until thick ; flavor ; take from the fire, let cool slighty in the kettle, then with a large wooden spoon rub and scrape the mixture against the sides of the kettle until it looks creamy. Add a large, grated cocoanut
Cook this with the app: pantry check, scaling, and the assistant.