vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Coconut Coffee Frosting
From Boston Cooking-School cook book, 1896
Serves 2
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
No method was recorded for this recipe.
Nutrition per serving
652Calories
6 gProtein
141 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories652 kcal
Protein6.1 g
Carbohydrates141 g
Fiber1.1 g
Sugars138 g
Total Fat9.1 g
Saturated Fat7.8 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium123 mg
Potassium127 mg
Calcium28 mg
Iron0.7 mg
Magnesium16 mg
Phosphorus28 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate2.3 mcg
Choline5.4 mg
Caffeine0 mg
Water48 g
Estimated from matched ingredients across 2 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 282. The excerpt below is the record exactly as published.
COCONUT COFFEE FROSTING 1 cup sugar 2 egg whites Vg cup brown sugar ¥ cup shredded coconut 1% cup coffee infusion 1% teaspoon vanilla Few grains salt
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