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Coconut Strips
From Boston Cooking-School cook book, 1896
Serves 8
Presented as published in 1896. 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
384Calories
3 gProtein
86 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories384 kcal
Protein2.6 g
Carbohydrates86 g
Fiber1.3 g
Sugars74 g
Total Fat4.5 g
Saturated Fat3.6 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol47 mg
Sodium372 mg
Potassium130 mg
Calcium56 mg
Iron1.2 mg
Magnesium14 mg
Phosphorus268 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C0.1 mg
Vitamin A20 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate16 mcg
Choline39 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 288. The excerpt below is the record exactly as published.
COCONUT STRIPS 2 eggs 44 cup chopped pecan nut meats 2 cups brown sugar 6 tablespoons flour 2 cups dry coconut 14 teaspoon vanilla
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