Coconut-cake
From Cookery for beginners, 1884
Presented as published in 1884. 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
883Calories
11 gProtein
176 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories883 kcal
Protein11 g
Carbohydrates176 g
Fiber4.8 g
Sugars165 g
Total Fat18 g
Saturated Fat16 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium14 mg
Potassium194 mg
Calcium9.2 mg
Iron1.4 mg
Magnesium17 mg
Phosphorus61 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.3 mg
Folate14 mcg
Choline6.5 mg
Caffeine0 mg
Water103 g
As published
This recipe was extracted from Cookery for beginners (1884) by Marion Harland, page 28. The excerpt below is the record exactly as published.
Mix and bake as for jelly-cake, flavoring with rose-water. Whip the whites of three eggs to a stiff froth. Add one cup of powdered sugar, and two thirds of a grated cocoanut. When the cakes are cold, spread between the layers. To the remaining third of the cocoanut add four tablespoonfuls of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.