vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cocoanut Filling
From Atlanta women's club cook book, 1921
Serves 3
Mrs. J. F. Ryan
Presented as published in 1921. 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
536Calories
4 gProtein
135 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories536 kcal
Protein3.6 g
Carbohydrates135 g
Fiber0 g
Sugars134 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium3.8 mg
Potassium8.8 mg
Calcium4 mg
Iron0.1 mg
Magnesium1.5 mg
Phosphorus0.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate1 mcg
Choline0.3 mg
Caffeine0 mg
Water112 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 63. The excerpt below is the record exactly as published.
COCOANUT FILLING 2 cups sugar. 1 cup water. 2 egg whites. 2 cups grated cocoanut. 1 tbls. lemon juice. Pinch cream of tartar
Cook this with the app: pantry check, scaling, and the assistant.