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Cocoanut Cream Pie

Name: Cocoanut Cream Pie
Yield: 16 servings
Cuisine: American
Ingredients: One pint of milk; one cup of sugar; one tablespoon of butter; four tablespoons of flour; whites of four eggs; one cup prepared cocoanut; pinch of salt

From The Monmouth Baptist ladies' cook book, 1907

Serves 16

This makes two pies.

Presented as published in 1907. 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

92Calories

3 gProtein

16 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories92 kcal

Protein2.8 g

Carbohydrates16 g

Fiber0 g

Sugars14 g

Total Fat2.9 g

Saturated Fat1 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol52 mg

Sodium30 mg

Potassium66 mg

Calcium45 mg

Iron0.3 mg

Magnesium5.7 mg

Phosphorus58 mg

Zinc0.3 mg

Copper0 mg

Manganese0 mg

Vitamin D0.5 mcg

Vitamin C0 mg

Vitamin A30 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120.3 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.2 mg

Folate9 mcg

Choline42 mg

Caffeine0 mg

Water37 g

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 62. The excerpt below is the record exactly as published.

COCOANUT CREAM PIE. Mrs. H. F. Eaton. One pint of milk, one cup of sugar, one tablespoon of butter, four tablespoons of flour, whites of four eggs, one cup prepared cocoanut, pinch of salt

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