vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Sherried Cocoanut
From Fruit recipes, 1907
Serves 4
Do not allow the mixture to boil after adding eggs.
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
831Calories
5 gProtein
201 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories831 kcal
Protein4.8 g
Carbohydrates201 g
Fiber0 g
Sugars201 g
Total Fat4.2 g
Saturated Fat1.2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol140 mg
Sodium98 mg
Potassium62 mg
Calcium27 mg
Iron0.8 mg
Magnesium6.9 mg
Phosphorus75 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A60 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate18 mcg
Choline111 mg
Caffeine0 mg
Water152 g
Estimated from matched ingredients across 4 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.
SHERRIED COCOANUT Grate a fresh cocoanut and drop into a thick syrup made of four cups of sugar to two of water, and cook gently for forty minutes. When done remove from the fire and immediately stir in the beaten yolks of threeeggs. These should thicken a little with the beating and heat. Add a wineglassful of sherry
Cook this with the app: pantry check, scaling, and the assistant.