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Cocoanut Crumb Pudding
From Mary Jane's cook book, 1916
Serves 2
Presented as published in 1916. 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
590Calories
22 gProtein
88 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories590 kcal
Protein22 g
Carbohydrates88 g
Fiber2.7 g
Sugars49 g
Total Fat21 g
Saturated Fat6.8 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol231 mg
Sodium604 mg
Potassium558 mg
Calcium439 mg
Iron3.8 mg
Magnesium61 mg
Phosphorus446 mg
Zinc2.5 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.7 mg
Vitamin K4.1 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.3 mg
Folate88 mcg
Choline199 mg
Caffeine0 mg
Water259 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 45. The excerpt below is the record exactly as published.
COCOANUT CRUMB PUDDING. Shredded cocoanut, y2 cup. Eggs, 2. Butter, 1 tablespoon. Sugar, 1-3 cup. Soft bread crumbs, 1 cup. Salt. Milk, 2 cups. Lemon juice or extract, 1 tea- spoon.
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