vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Cocoanut Filling
From Mary Jane's cook book, 1916
Serves 2
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
519Calories
6 gProtein
125 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories519 kcal
Protein6.1 g
Carbohydrates125 g
Fiber1 g
Sugars116 g
Total Fat0.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium31 mg
Potassium87 mg
Calcium8 mg
Iron0.9 mg
Magnesium25 mg
Phosphorus48 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate0.8 mcg
Choline0.5 mg
Caffeine2.3 mg
Water114 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 26. The excerpt below is the record exactly as published.
COCOANUT FILLING. Powdered sugar, iy2 cups. Water, y2 cup. Grated chocolate, ^ cup. Egg whites, 2. Shredded cocoanut, 14 pound.
Cook this with the app: pantry check, scaling, and the assistant.