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Cocoanut Pudding
From A calendar of dinners, with 615 recipes, 1913
Serves 2
Presented as published in 1913. 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
651Calories
23 gProtein
93 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories651 kcal
Protein23 g
Carbohydrates93 g
Fiber9.4 g
Sugars53 g
Total Fat27 g
Saturated Fat2.4 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol0 mg
Sodium557 mg
Potassium727 mg
Calcium95 mg
Iron5.8 mg
Magnesium139 mg
Phosphorus248 mg
Zinc2.2 mg
Copper1 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A0 mcg
Vitamin E2.9 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3 mg
Folate47 mcg
Choline8.3 mg
Caffeine20 mg
Water75 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 137. The excerpt below is the record exactly as published.
Cocoanut Pudding Coffee *Cocoanut Pudding—1 cup scalded milk, 34 cup soft breadcrumbs, % cup grated cocoanut, 2 egg yolks, 1 tablespoon Crisco, % cup cocoa, % cup sugar, 1 teaspoon lemon juice, 2 egg whites, and 14 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.