Coconut Pudding
From Our favorite recipes (Stake Relief Society, 1954), 1954
Presented as published in 1954. 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
1362Calories
34 gProtein
104 gCarbs
96 gFat
Full nutrition (34 nutrients)
Calories1362 kcal
Protein34 g
Carbohydrates104 g
Fiber21 g
Sugars70 g
Total Fat96 g
Saturated Fat72 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol44 mg
Sodium331 mg
Potassium1364 mg
Calcium518 mg
Iron6.3 mg
Magnesium122 mg
Phosphorus649 mg
Zinc4.2 mg
Copper1 mg
Manganese3.5 mg
Vitamin D3.5 mcg
Vitamin C7.2 mg
Vitamin A117 mcg
Vitamin E2.6 mg
Vitamin K1.8 mcg
Vitamin B60.4 mg
Vitamin B122 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1 mg
Niacin (B3)2.9 mg
Folate78 mcg
Choline94 mg
Caffeine0 mg
Water495 g
As published
This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 19. The excerpt below is the record exactly as published.
COCONUT PUDDING 2 egg yolks, beaten well 3 cup seedless 3 tablspoons sugar raisins 3 tablspoons dry fine bread crumbs 1 cup coconut 2 tablespoons melted butter 1i cups milk 2 egg whites, stiffly beaten
Cook this with the app: pantry check, scaling, and the assistant.