vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Cocoanut Tarts
From The Cook County cook book, 1912
Serves 6
Recipe contributed by Mrs. F. Alexander, Greenwood, 111.
Presented as published in 1912. 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
229Calories
4 gProtein
38 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories229 kcal
Protein4.1 g
Carbohydrates38 g
Fiber0 g
Sugars38 g
Total Fat7.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1 mg
Potassium1 mg
Calcium1 mg
Iron0 mg
Magnesium0.3 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.4 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 360. The excerpt below is the record exactly as published.
COCOANUT TARTS.— Boil together 1 cup of sugar, ^ cup of water, J4 of a grated cocoanut. Boil the water, sugar and co- coanut together for 5 minutes. Remove the mixture from the fire, and when it is nearly cold, add the yolks of 3 eggs, well beaten. Stir all well together, pour the preparation into patty pans, lined with crust, and bake 8 minutes. Beat the whites stiff, add 2 tablespoons of sugar
Cook this with the app: pantry check, scaling, and the assistant.