vegetarianpescatariansoy-freefish-freeshellfish-free
Coconut Pudding
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 3
Serve hot with wine sauce.
Presented as published in 1902. 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
708Calories
25 gProtein
60 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories708 kcal
Protein25 g
Carbohydrates60 g
Fiber9 g
Sugars21 g
Total Fat43 g
Saturated Fat31 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol225 mg
Sodium265 mg
Potassium909 mg
Calcium752 mg
Iron18 mg
Magnesium90 mg
Phosphorus628 mg
Zinc3.5 mg
Copper0.5 mg
Manganese1.8 mg
Vitamin D4.1 mcg
Vitamin C2.6 mg
Vitamin A184 mcg
Vitamin E1 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B122.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.9 mg
Niacin (B3)6.8 mg
Folate98 mcg
Choline225 mg
Caffeine0 mg
Water375 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 160. The excerpt below is the record exactly as published.
ooanut Pudding In one boiling quart of milk gradually stir a scant three- quarters of a cup of farina. Let this boil fifteen minutes, then add one cup of grated cocoanut and three well-beaten eggs. Stir briskly to prevent the eggs curdling. Butter a melon mould and line with very fine bread crumbs. Pour the mix- ture into it, place the mould in a pan of water
Cook this with the app: pantry check, scaling, and the assistant.