vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Coconut Pudding
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 3
Presented as published in 1907. 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
616Calories
19 gProtein
97 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories616 kcal
Protein19 g
Carbohydrates97 g
Fiber0.3 g
Sugars63 g
Total Fat25 g
Saturated Fat8.1 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol309 mg
Sodium223 mg
Potassium583 mg
Calcium440 mg
Iron1.4 mg
Magnesium48 mg
Phosphorus467 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.5 mcg
Vitamin C0 mg
Vitamin A211 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.4 mg
Folate31 mcg
Choline254 mg
Caffeine0 mg
Water342 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 64. The excerpt below is the record exactly as published.
OCOANUT PUDDING. Pour over it a custard made of i quart of milk, 4 Prepare the pudding No. 476, and add some ounces of sugar, 8 yolks, i ounce of butter, shredded cocoanut. Serve with orange or vanilla Beat the whites firm and mix into the custard, sauce. Bake in small molds in water. Serve with vanilla 488. CORNSTARCH PUDDING cream sauce. ^ < ■„ I quart of milk, 4 ozs. cornstarch, 5 ozs sugar, 481.— BANANA PUDDING MERINGUE. 4 eggs, i oz. butter.
Cook this with the app: pantry check, scaling, and the assistant.