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Cocoanut Cups

Name: Cocoanut Cups
Yield: 1 servings
Ingredients: a sliced cocoanut; the cocoanut milk; juice and grated rind of one lemon; a half-cup of sugar; the beaten yolks of four eggs

From Fruit recipes, 1907

Serves 1

Cool before serving.

Presented as published in 1907. 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

804Calories

29 gProtein

120 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories804 kcal

Protein29 g

Carbohydrates120 g

Fiber0.8 g

Sugars110 g

Total Fat24 g

Saturated Fat7.2 g

Monounsaturated Fat9.8 g

Polyunsaturated Fat4.8 g

Omega-30.1 g

Cholesterol799 mg

Sodium510 mg

Potassium482 mg

Calcium607 mg

Iron5.2 mg

Magnesium43 mg

Phosphorus463 mg

Zinc3 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D6.8 mcg

Vitamin C0.9 mg

Vitamin A321 mcg

Vitamin E19 mg

Vitamin K0.7 mcg

Vitamin B60.4 mg

Vitamin B122 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1 mg

Niacin (B3)0.9 mg

Folate112 mcg

Choline619 mg

Caffeine0 mg

Water410 g

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 117. The excerpt below is the record exactly as published.

COCOANUT CUPS Gently stew a sliced cocoanut in the cocoanut milk for an hour, or tintil tender, then add juice and grated rind of one lemnon or orange, a half-cup of sugar, and the beaten yolks of four eggs

Cook this with the app: pantry check, scaling, and the assistant.