Snowballs with Cocoanut a la Angelina

Name: Snowballs with Cocoanut a la Angelina
Ingredients: One half cup of milk; two cups of grated fresh cocoanut; four spoons of sugar; one teaspoon of lemon extract; five spoons of dissolved Cox’s gelatine; one and a half cups of whipped cream

From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924

Roll in cocoanut before serving.

Presented as published in 1924. 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

1318Calories

50 gProtein

100 gCarbs

82 gFat

Full nutrition (34 nutrients)

Calories1318 kcal

Protein50 g

Carbohydrates100 g

Fiber0 g

Sugars85 g

Total Fat82 g

Saturated Fat51 g

Monounsaturated Fat23 g

Polyunsaturated Fat3 g

Omega-30 g

Cholesterol282 mg

Sodium155 mg

Potassium713 mg

Calcium528 mg

Iron0.7 mg

Magnesium63 mg

Phosphorus452 mg

Zinc1.9 mg

Copper0.9 mg

Manganese0.1 mg

Vitamin D2.6 mcg

Vitamin C0 mg

Vitamin A699 mcg

Vitamin E2.3 mg

Vitamin K6.7 mcg

Vitamin B60.2 mg

Vitamin B121.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.4 mg

Folate23 mcg

Choline96 mg

Caffeine0 mg

Water330 g

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 111. The excerpt below is the record exactly as published.

Snowballs with Cocoanut a la Angelina Boules-de-neige au Coco a la Angelina One half cup of milk, two cups of grated fresh cocoanut, four spoons of sugar, one teaspoon of lemon extract, five spoons of dis¬ solved Cox’s gelatine, and one and a half cups of whipped cream

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