Poincianna Cake Filling

Name: Poincianna Cake Filling
Ingredients: 2 cups sugar; 1 cup boiling water; juice and grated rind of two lemons; 1 tablespoon corn starch; 2 cups grated cocoanut

From The Southern cook book of fine old recipes, 1935

Presented as published in 1935. 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

1754Calories

4 gProtein

446 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories1754 kcal

Protein3.8 g

Carbohydrates446 g

Fiber2.7 g

Sugars402 g

Total Fat2.5 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium542 mg

Potassium72 mg

Calcium156 mg

Iron16 mg

Magnesium16 mg

Phosphorus34 mg

Zinc0.3 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4 mg

Folate64 mcg

Choline6.2 mg

Caffeine0 mg

Water193 g

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 46. The excerpt below is the record exactly as published.

Poincianna Cake Filling 2 cups sugar 1 cup boiling water juice and grated rind of two lemons 1 tablespoon corn starch 2 cups grated cocoanut

Cook this with the app: pantry check, scaling, and the assistant.