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Jelly-Cream Cocoanut Cake
From The home cook book, 1905
Serves 10
Presented as published in 1905. 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
260Calories
7 gProtein
35 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories260 kcal
Protein6.8 g
Carbohydrates35 g
Fiber0 g
Sugars25 g
Total Fat10 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.6 mg
Potassium19 mg
Calcium2.6 mg
Iron0.1 mg
Magnesium3 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 170. The excerpt below is the record exactly as published.
JELLY-CREAM COCOANUT CAKE One and a quarter cups of granulated sugar boiled with a quarter of a cup of water until it spins a thread. Beat seven egg-yolks until lemon color, then pour on to them grad- Layer Tin ually the hot syrup, beating constantly the eggs, until cold. Then, add one cup of pastry flour, a pinch of salt, one tea- spoon of lemon extrac
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