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Steamed Cocoanut Pudding a la Eldora
From The Swedish, French, American cook book, 1918
Serves 3
Serve with meringue, cocoanut, and maraschino cherries.
Presented as published in 1918. 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
507Calories
13 gProtein
94 gCarbs
15 gFat
Full nutrition (35 nutrients)
Calories507 kcal
Protein13 g
Carbohydrates94 g
Fiber5.3 g
Sugars59 g
Total Fat15 g
Saturated Fat3 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol155 mg
Sodium579 mg
Potassium340 mg
Calcium452 mg
Iron3.4 mg
Magnesium40 mg
Phosphorus518 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D1.4 mcg
Vitamin C56 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K2.5 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.2 mg
Folate78 mcg
Choline122 mg
Caffeine0 mg
Alcohol3.1 g
Water166 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 556. The excerpt below is the record exactly as published.
Steamed Cocoanut Pudding a la Eldora Pouding au Coco, cuit a la vapeur, a la Eldora Two tablespoons butter, three-quarters cup sugar, two eggs, one cup milk, one cup bread crumbs, three tablespoons flour, two teaspoons Royal baking powder, half pound cocoanut (fresh or dry), juice and the rind of a lemon, two tablespoons brandy
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