Cocoanut Cream
From Jane Hamilton's recipes, 1909
Presented as published in 1909. 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
8492Calories
41 gProtein
537 gCarbs
699 gFat
Full nutrition (33 nutrients)
Calories8492 kcal
Protein41 g
Carbohydrates537 g
Fiber8.1 g
Sugars458 g
Total Fat699 g
Saturated Fat409 g
Monounsaturated Fat139 g
Polyunsaturated Fat0.3 g
Cholesterol1930 mg
Sodium409 mg
Potassium2145 mg
Calcium1164 mg
Iron2.4 mg
Magnesium142 mg
Phosphorus1170 mg
Zinc5.2 mg
Copper0.4 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K45 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0 mg
Niacin (B3)1.6 mg
Folate23 mcg
Choline11 mg
Caffeine0 mg
Water1131 g
As published
This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 37. The excerpt below is the record exactly as published.
COCOANUT CREAM. To two quarts of cream put two cocoa- nuts (grated or beaten fine in a mortar), and a pound and four ounces of sugar
Cook this with the app: pantry check, scaling, and the assistant.