Cocoanut Butterscotch Pie
From Wilkes County Home Demonstration Club cook book, 1947
Recipe from Mrs. J. M. Bentley, Pores Knob Club.
Presented as published in 1947. 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
1514Calories
36 gProtein
288 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories1514 kcal
Protein36 g
Carbohydrates288 g
Fiber0 g
Sugars238 g
Total Fat59 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol525 mg
Sodium1561 mg
Potassium1262 mg
Calcium857 mg
Iron6.9 mg
Magnesium108 mg
Phosphorus775 mg
Zinc3.9 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.6 mg
Vitamin B123.5 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.4 mg
Niacin (B3)5.1 mg
Folate150 mcg
Choline386 mg
Caffeine0 mg
Water524 g
As published
This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 47. The excerpt below is the record exactly as published.
COCOANUT BUTTERSCOTCH PIE 1 pint milk % cup flour Y% t. salt 1 cup brown sugar Pastry 3 T. butter 2 eggs 1 cup grated cocoanut 1 t. vanilla
Cook this with the app: pantry check, scaling, and the assistant.