vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cocoanut Custard with Meringue
From The Swedish, French, American cook book, 1918
Serves 2
Presented as published in 1918. 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
496Calories
17 gProtein
66 gCarbs
15 gFat
Full nutrition (35 nutrients)
Calories496 kcal
Protein17 g
Carbohydrates66 g
Fiber0 g
Sugars62 g
Total Fat15 g
Saturated Fat6.9 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol308 mg
Sodium200 mg
Potassium470 mg
Calcium342 mg
Iron1.4 mg
Magnesium38 mg
Phosphorus396 mg
Zinc2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.8 mcg
Vitamin C0 mg
Vitamin A198 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate35 mcg
Choline264 mg
Caffeine0 mg
Alcohol4.6 g
Water281 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 546. The excerpt below is the record exactly as published.
Cocoanut Custard with Meringue Flan au Coco, a la Meringue Two cups milk, half cup cocoanut, three eggs, half cup sugar, one tablespoon cornstarch, two tablespoons brandy
Cook this with the app: pantry check, scaling, and the assistant.