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Cocoanut with Cream or Jelly
From The household cook book, 1902
Serves 2
Cocoanut can be served with jelly or jam.
Presented as published in 1902. 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
854Calories
3 gProtein
115 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories854 kcal
Protein3 g
Carbohydrates115 g
Fiber1.8 g
Sugars78 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol121 mg
Sodium76 mg
Potassium248 mg
Calcium104 mg
Iron0.8 mg
Magnesium14 mg
Phosphorus98 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate19 mcg
Choline17 mg
Caffeine0 mg
Water125 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 346. The excerpt below is the record exactly as published.
COCOANUTS. — These can be grated and served with either cream or jelly as preferred, or both can be used; or serve them with jelly or jam. For whatever dish cocoanut is to be used it will be more digestible if X3ut to soak for a time in any liquid, such as milk, etc., which is to form an ingredient of the dish. Adding a little lemon juice is also to be recommended. Vanilla and rose=water
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