Cocoanut Mold

Name: Cocoanut Mold
Ingredients: 7.-2 pekg. gelatine; 1 pt. milk; 4 eggs; 1 1-2 cups sugar; 1 cup shredded cocoanut; 1 cup blanched almonds; 1 cup macaroon crumbs

From Granite City cook book, 1900

Turn out and sprinkle with cocoanut.

Presented as published in 1900. 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

3208Calories

45 gProtein

475 gCarbs

136 gFat

Full nutrition (34 nutrients)

Calories3208 kcal

Protein45 g

Carbohydrates475 g

Fiber28 g

Sugars414 g

Total Fat136 g

Saturated Fat59 g

Monounsaturated Fat52 g

Polyunsaturated Fat20 g

Omega-30 g

Cholesterol734 mg

Sodium607 mg

Potassium1308 mg

Calcium446 mg

Iron8.7 mg

Magnesium418 mg

Phosphorus1041 mg

Zinc7.3 mg

Copper2 mg

Manganese2.8 mg

Vitamin D3.7 mcg

Vitamin C0 mg

Vitamin A259 mcg

Vitamin E35 mg

Vitamin K3.1 mcg

Vitamin B60.6 mg

Vitamin B121.3 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)2 mg

Niacin (B3)5.2 mg

Folate163 mcg

Choline646 mg

Caffeine0 mg

Water68 g

As published

This recipe was extracted from Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 10. The excerpt below is the record exactly as published.

COCOANUT MOLD. 7.-2 pekg. gelatine. 1 pt. milk. 4 eggs. 1 1-2 cups sugar. 1 cup shredded cocoanut. 1 cup blanched almonds. 1 cup macaroon crumbs

Cook this with the app: pantry check, scaling, and the assistant.