Cocoanut Layer Cake
From Home dissertations, 1891
Make an icing of the whites of two eggs and six heaping tablespoons of pulverized sugar.
Presented as published in 1891. 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
1465Calories
33 gProtein
302 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories1465 kcal
Protein33 g
Carbohydrates302 g
Fiber0.2 g
Sugars201 g
Total Fat17 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium252 mg
Potassium788 mg
Calcium119 mg
Iron11 mg
Magnesium53 mg
Phosphorus435 mg
Zinc2.9 mg
Copper0.3 mg
Manganese1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.3 mg
Niacin (B3)8.8 mg
Folate275 mcg
Choline441 mg
Caffeine0 mg
Water139 g
As published
This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 133. The excerpt below is the record exactly as published.
COCOANUT LAYER CAKE. One cup sugar, one cup flour, one-half teaspoon cream of tartar, one-quarter teaspoon soda, one tablespoon of boiling water, three eggs
Cook this with the app: pantry check, scaling, and the assistant.