Coconut Pudding
From Machias Cook Book, 1899
Best when cold.
Presented as published in 1899. 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
888Calories
36 gProtein
102 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories888 kcal
Protein36 g
Carbohydrates102 g
Fiber2.2 g
Sugars64 g
Total Fat38 g
Saturated Fat17 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.6 g
Omega-30.2 g
Cholesterol430 mg
Sodium746 mg
Potassium982 mg
Calcium801 mg
Iron4.3 mg
Magnesium99 mg
Phosphorus813 mg
Zinc4.2 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D6.8 mcg
Vitamin C0 mg
Vitamin A334 mcg
Vitamin E1.4 mg
Vitamin K3.7 mcg
Vitamin B60.6 mg
Vitamin B123.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.3 mg
Niacin (B3)3.6 mg
Folate52 mcg
Choline395 mg
Caffeine0 mg
Water555 g
As published
This recipe was extracted from Machias Cook Book (1899) by [name missing], page 14. The excerpt below is the record exactly as published.
COCOANUr PUDDING. Grease a deep dish with butter then break up two large slices of bread into it, pour milk over it, and sprinkle >4 of a cup of pre- pared cocoanut, then beat the yolks of 2 eggs (save whites for frosting) and sugar enough to sweeten to taste, a Tittle salt and milk. It takes about i pint of milk in all, part of this is poured over the bread crumbs at first. Bake in a moderate oven ; when done beat the whites of the eggs to a stiff froth, add 2 spoonfuls sugar
Cook this with the app: pantry check, scaling, and the assistant.