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Pastel de Coco

Name: Pastel de Coco
Yield: 6 servings
Ingredients: the grated meat of one cocoanut; one cup of water; a small cupful of fruit-juice—preferably pineapple; the beaten yolks of four eggs; a half-teaspoonful of grated nutmeg; and cinnamon mixed; a half wineglass of wine

From Fruit recipes, 1907

Serves 6

Sprinkle grated cocoanut on top before serving.

Presented as published in 1907. 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

61Calories

4 gProtein

1 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories61 kcal

Protein4.3 g

Carbohydrates0.8 g

Fiber0.3 g

Sugars0.3 g

Total Fat4.2 g

Saturated Fat2 g

Monounsaturated Fat1.3 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol124 mg

Sodium49 mg

Potassium61 mg

Calcium23 mg

Iron0.7 mg

Magnesium6.7 mg

Phosphorus71 mg

Zinc0.5 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0.7 mcg

Vitamin C0.1 mg

Vitamin A53 mcg

Vitamin E0.4 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.1 mg

Folate17 mcg

Choline99 mg

Caffeine0 mg

Water69 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 117. The excerpt below is the record exactly as published.

PASTEL DE COCO To the grated meat of one cocoanut take its weight in granulated sugar and one cup of water. Cook until a moderately thick syrup has been formed, additg as it cooks a small cupful of fruit-juice—preferably pineapple. Cook this ten minutes at least, then add the beaten yolks of four eggs, a half-teaspoonful of grated nutmeg and cinnamon mixed, and a half wineglass of wine

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