vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Cocoanut Custard
From Banquets of the nations, 1911
Serves 4
Presented as published in 1911. 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
106Calories
2 gProtein
21 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories106 kcal
Protein2.4 g
Carbohydrates21 g
Fiber1.5 g
Sugars1.1 g
Total Fat1.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium356 mg
Potassium114 mg
Calcium300 mg
Iron8.3 mg
Magnesium14 mg
Phosphorus28 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E7.7 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate33 mcg
Choline6.9 mg
Caffeine0 mg
Water214 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 225. The excerpt below is the record exactly as published.
Cocoanut Custard.) Grate a cocoanut and pour over a pint of boiling water
Cook this with the app: pantry check, scaling, and the assistant.