Coconut Biscuits

Name: Coconut Biscuits
Ingredients: 4 ozs. McDougall’s Self-raising Flour; 1/g teaspoonful of Salt; 2 ozs. Margarine; 11/2 ozs. Coconut; 11/2 ozs. Sugar; 1-2 tablespoonfuls Milk

From McDougall's cookery book, 1950

Regulo Mark 3 330° Fahr. Middle shelf

Presented as published in 1950. 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

728Calories

2 gProtein

50 gCarbs

60 gFat

Full nutrition (34 nutrients)

Calories728 kcal

Protein2 g

Carbohydrates50 g

Fiber3.8 g

Sugars46 g

Total Fat60 g

Saturated Fat21 g

Monounsaturated Fat21 g

Polyunsaturated Fat15 g

Omega-30 g

Cholesterol1.8 mg

Sodium322 mg

Potassium185 mg

Calcium27 mg

Iron1.1 mg

Magnesium16 mg

Phosphorus66 mg

Zinc0.5 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D0.1 mcg

Vitamin C1.5 mg

Vitamin A469 mcg

Vitamin E8.8 mg

Vitamin K52 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate12 mcg

Choline15 mg

Caffeine0 mg

Water43 g

As published

This recipe was extracted from McDougall's cookery book (1950) by McDougall's Ltd, page 21. The excerpt below is the record exactly as published.

COCONUT BISCUITS 4 ozs. McDougall’s Self-raising Flour. 1/g teaspoonful of Salt. 2 ozs. Margarine. 11/2 ozs. Coconut. 11/2 ozs. Sugar. 1-2 tablespoonfuls Milk

Cook this with the app: pantry check, scaling, and the assistant.