vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cocoanut Pudding
From Mary Jane's cook book, 1916
Serves 3
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
587Calories
19 gProtein
91 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories587 kcal
Protein19 g
Carbohydrates91 g
Fiber0.1 g
Sugars83 g
Total Fat17 g
Saturated Fat8.1 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol287 mg
Sodium1192 mg
Potassium583 mg
Calcium439 mg
Iron1.3 mg
Magnesium47 mg
Phosphorus461 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.5 mcg
Vitamin C0 mg
Vitamin A211 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.4 mg
Folate31 mcg
Choline254 mg
Caffeine0 mg
Water339 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 54. The excerpt below is the record exactly as published.
COCOANUT PUDDING. .Milk, 1 quart. Salt, 1*4 teaspoons. Cornstarch, 3 tablespoons. Cocoanut, 1 cup. Eggs, 4. Vanilla extract, 1 teaspoon
Cook this with the app: pantry check, scaling, and the assistant.