vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cocoanut Pudding (Alternate)
From The Toronto Cook Book, 1915
Serves 1
Presented as published in 1915. 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
524Calories
29 gProtein
67 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories524 kcal
Protein29 g
Carbohydrates67 g
Fiber0.2 g
Sugars49 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium187 mg
Potassium732 mg
Calcium600 mg
Iron0.1 mg
Magnesium59 mg
Phosphorus495 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline87 mg
Caffeine0 mg
Water534 g
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 78. The excerpt below is the record exactly as published.
One pint milk, one-half cup shredded cocoanut, two table- spoons cornstarch, two tablespoons of sugar, whites of four eggs beaten very light
Cook this with the app: pantry check, scaling, and the assistant.