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Cocoanut Pudding
From The household cook book, 1902
Serves 1
Presented as published in 1902. 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
597Calories
34 gProtein
53 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories597 kcal
Protein34 g
Carbohydrates53 g
Fiber1.4 g
Sugars27 g
Total Fat27 g
Saturated Fat13 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat3.6 g
Omega-30.2 g
Cholesterol430 mg
Sodium613 mg
Potassium939 mg
Calcium782 mg
Iron3.8 mg
Magnesium86 mg
Phosphorus758 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.3 mg
Niacin (B3)3.4 mg
Folate47 mcg
Choline381 mg
Caffeine0 mg
Water527 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 250. The excerpt below is the record exactly as published.
COCOANUT PUDDING— Take nicely buttered slices of bread, sprinkle each one thickly with cocoanut and sugar, and put them into a pie dish. Make a custard of 2 cups milk and 2 eggs, pour it over, -put bits of butter on toj) and bake 1 hour
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