vegetarianpescatarianegg-freesoy-freefish-freeshellfish-free
Coconut Crisps
From Vegetarian Cook Book, 1904
Serves 8
Presented as published in 1904. 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
486Calories
8 gProtein
60 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories486 kcal
Protein8.2 g
Carbohydrates60 g
Fiber0.3 g
Sugars9 g
Total Fat24 g
Saturated Fat14 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat0 g
Cholesterol60 mg
Sodium30 mg
Potassium163 mg
Calcium49 mg
Iron3.6 mg
Magnesium23 mg
Phosphorus108 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.3 mg
Folate101 mcg
Choline1.2 mg
Caffeine0 mg
Water41 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 63. The excerpt below is the record exactly as published.
COCONUT CRISPS Shredded coconut, % cup. Flour, about 4 cups. Cream, 2 cups. Sugar, y^ cup. Salt.
Cook this with the app: pantry check, scaling, and the assistant.