Cocoanut-Butterscotch Pie

Name: Cocoanut-Butterscotch Pie
Ingredients: 1/4 cup cake flour; 1/2 t. salt; 3 egg yolks; 1 1/2 t. vanilla; 1 pie shell; 3 egg whites; 1 1/2 cups brown sugar; 3 cups milk; 4 T. butter; 1 cup cocoanut; 6 T. sugar; 1 1/2 cup cocoanut

From Wilkes County Home Demonstration Club cook book, 1947

Mrs. Troy Redding, Clingman 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

2330Calories

45 gProtein

459 gCarbs

82 gFat

Full nutrition (34 nutrients)

Calories2330 kcal

Protein45 g

Carbohydrates459 g

Fiber0.5 g

Sugars432 g

Total Fat82 g

Saturated Fat14 g

Monounsaturated Fat5.1 g

Polyunsaturated Fat0.9 g

Omega-30.1 g

Cholesterol214 mg

Sodium1544 mg

Potassium1589 mg

Calcium1187 mg

Iron4.6 mg

Magnesium123 mg

Phosphorus787 mg

Zinc3.4 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D7 mcg

Vitamin C0 mg

Vitamin A234 mcg

Vitamin E3.2 mg

Vitamin K0.1 mcg

Vitamin B60.6 mg

Vitamin B123.9 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.7 mg

Niacin (B3)3.2 mg

Folate58 mcg

Choline141 mg

Caffeine0 mg

Water769 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 50. The excerpt below is the record exactly as published.

COCOANUT-BUTTERSCOTCH PIE 34 cup cake flour Yt. salt 3 egg yolks 1% t. vanilla 1 pie shell 3 egg whites 1% cups brown sugar 3 cups milk 4 T. butter 1 cup cocoanut 6 T. sugar

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