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Cocoanut Cream Cake a la Ethel Bayes
From The Swedish, French, American cook book, 1918
Serves 1
Filling includes chocolate and whipped cream.
Presented as published in 1918. 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
278Calories
3 gProtein
58 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories278 kcal
Protein3.4 g
Carbohydrates58 g
Fiber0 g
Sugars32 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium351 mg
Potassium44 mg
Calcium333 mg
Iron2.3 mg
Magnesium10 mg
Phosphorus474 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate50 mcg
Choline0 mg
Caffeine0 mg
Alcohol4.6 g
Water13 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 588. The excerpt below is the record exactly as published.
Cocoanut Cream Cake a la Ethel Bayes Gateau au Coco, Creme fouettee, a la Ethel Bayes Three eggs,' four tablespoons powdered sugar, four tablespoons flour, one tablespoon brandy, one small teaspoon Royal baking powder
Cook this with the app: pantry check, scaling, and the assistant.