Cocoanut Tarts
From 365 desserts, 1900
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
1231Calories
32 gProtein
228 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories1231 kcal
Protein32 g
Carbohydrates228 g
Fiber0 g
Sugars227 g
Total Fat25 g
Saturated Fat7.8 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat4.8 g
Omega-30.1 g
Cholesterol930 mg
Sodium361 mg
Potassium351 mg
Calcium146 mg
Iron4.5 mg
Magnesium32 mg
Phosphorus495 mg
Zinc3.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A400 mcg
Vitamin E2.6 mg
Vitamin K0.8 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.2 mg
Folate118 mcg
Choline735 mg
Caffeine0 mg
Water309 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 21. The excerpt below is the record exactly as published.
Cocoanut Tarts. Put y2 lb. of sugar and i gill of water in a sauce pan, stir over the fire until the sugar is dissolved, then boil hard just one minute ; add i cup of grated cocoanut and boil 2 minutes longer. Stand away to cool, beat the yolks of 3 eggs and the white of one to a very light cream, add this to the cocoanut when cold and beat until light. If properly beaten it will look like a sponge cake batter. Have ready pie tins lined with a nice light paste ; fill with this mixture and bake in a quick oven 25 minutes. Beat the whites of 2 eggs
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