vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cocoa-Nut Pie
From Buckeye cookery, 1892
Serves 1
If prepared cocoa-nut is used, one heaping tea-cup is required.
Presented as published in 1892. 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
748Calories
35 gProtein
86 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories748 kcal
Protein35 g
Carbohydrates86 g
Fiber0 g
Sugars87 g
Total Fat30 g
Saturated Fat14 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol616 mg
Sodium399 mg
Potassium939 mg
Calcium684 mg
Iron2.7 mg
Magnesium76 mg
Phosphorus789 mg
Zinc4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D7.7 mcg
Vitamin C0 mg
Vitamin A396 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B124 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.6 mg
Folate71 mcg
Choline528 mg
Caffeine0 mg
Water544 g
As published
This recipe was extracted from Buckeye cookery (1892), page 121. The excerpt below is the record exactly as published.
Cocoa-NuT PIE. One pint milk, a cocoa-nut, tea-cup sugar, three eggs; grate cocoa- nut, mix with the yolks of the eggs and sugar, stir in the milk, filling the pan even full, and bake, Beat whites of eggs to froth, at Ff \ 7 h es NS , Pate AY 44 Stes Hee AN LO cas MEA NC RI ik Te co Rtlal coe RAR ON Ree iy Oo stirring in three table-spoons pulverized sugar
Cook this with the app: pantry check, scaling, and the assistant.