vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Coconut Cakes
From Boston Cooking-School cook book, 1896
Serves 6
Presented as published in 1896. 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
173Calories
1 gProtein
24 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories173 kcal
Protein1.4 g
Carbohydrates24 g
Fiber2.4 g
Sugars22 g
Total Fat9 g
Saturated Fat7.9 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium9.7 mg
Potassium95 mg
Calcium4.8 mg
Iron0.7 mg
Magnesium8.6 mg
Phosphorus30 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.9 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 mg
Niacin (B3)0.1 mg
Folate6.9 mcg
Choline3.2 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 293. The excerpt below is the record exactly as published.
COCONUT CAKES 2 cups fresh grated coconut 2 tablespoons corn sirup 1 egg white 7 tablespoons sugar
Cook this with the app: pantry check, scaling, and the assistant.