Extract the Milk from a Coconut
From Anglo-Indian cookery at home, 1895
If you want it to be very rich let it stand for a couple of hours.
Presented as published in 1895. 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
159Calories
1 gProtein
7 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories159 kcal
Protein1.5 g
Carbohydrates6.8 g
Fiber4.1 g
Sugars2.8 g
Total Fat15 g
Saturated Fat13 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium9 mg
Potassium160 mg
Calcium6.3 mg
Iron1.1 mg
Magnesium14 mg
Phosphorus51 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate12 mcg
Choline5.4 mg
Caffeine0 mg
Water21 g
As published
This recipe was extracted from Anglo-Indian cookery at home (1895) by Henrietta A. Hervey, page 18. The excerpt below is the record exactly as published.
Extraot the Milk from a Coooannt.— Break the nut.
Cook this with the app: pantry check, scaling, and the assistant.