Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

vegetariangluten-freenut-free

Cocoanut Cup

Name: Cocoanut Cup
Yield: 3 servings
Ingredients: Milk, 3 pints; Egg whites, 3; Unsweetened chocolate, 1/2 cake; Grated cocoanut, 1/2 cup; Cold water, 3 tablespoons; Sugar, 1/2 cup

From Mary Jane's cook book, 1916

Serves 3

A modern interpretation · AI-generated from the original record

Ingredients

Milk, 3 pints
Egg whites, 3
Unsweetened chocolate, 1/2 cake
Grated cocoanut, 1/2 cup
Cold water, 3 tablespoons
Sugar, 1/2 cup

Method

Bring the milk to the scalding point in a double boiler, stir in the chocolate, which has been grated fine and well mixed with the cold water.
Allow the mixture to simmer for 5 minutes.
Meanwhile mix together the sugar, well beaten egg whites and cocoanut.
Heat this mixture for a few moments and pour into it the milk and chocolate.
Stir rapidly and pour into cups, top with whipped cream and a pinch of grated cocoanut.

Nutrition per serving

476Calories

22 gProtein

58 gCarbs

18 gFat

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 4. The excerpt below is the record exactly as published.

COCOANUT CUP. Milk, 3 pints. Egg whites, 3. Unsweetened chocolate, % cake. Grated cocoanut, % cup. Cold water, 3 tablespoons. Whipped cream. Sugar, 1/2 cup

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