vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cocoanut Cup
From Mary Jane's cook book, 1916
Serves 3
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
476Calories
22 gProtein
58 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories476 kcal
Protein22 g
Carbohydrates58 g
Fiber0.7 g
Sugars57 g
Total Fat18 g
Saturated Fat10 g
Monounsaturated Fat4 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol59 mg
Sodium187 mg
Potassium766 mg
Calcium604 mg
Iron0.7 mg
Magnesium72 mg
Phosphorus509 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.6 mg
Folate1.2 mcg
Choline89 mg
Caffeine3.3 mg
Water487 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 4. The excerpt below is the record exactly as published.
COCOANUT CUP. Milk, 3 pints. Egg whites, 3. Unsweetened chocolate, % cake. Grated cocoanut, % cup. Cold water, 3 tablespoons. Whipped cream. Sugar, 1/2 cup
Cook this with the app: pantry check, scaling, and the assistant.