Ryzon Coconut Filling
From Ryzon baking book, 1916
Sufficient for one-layer cake.
Presented as published in 1916. 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
1615Calories
20 gProtein
236 gCarbs
74 gFat
Full nutrition (33 nutrients)
Calories1615 kcal
Protein20 g
Carbohydrates236 g
Fiber20 g
Sugars214 g
Total Fat74 g
Saturated Fat65 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium46 mg
Potassium781 mg
Calcium33 mg
Iron5.4 mg
Magnesium70 mg
Phosphorus246 mg
Zinc2.4 mg
Copper1 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.2 mg
Folate57 mcg
Choline26 mg
Caffeine0 mg
Water207 g
As published
This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 33. The excerpt below is the record exactly as published.
RYZON COCOANUT FILLING 4 egg whites. I level teaspoonful Ryzon. I level cupful {yi pound) sugar. 1 level cupful (}/i pound) cocoanut. yi teaspoonful almond extract
Cook this with the app: pantry check, scaling, and the assistant.