Cocoanut Cream Pie

Name: Cocoanut Cream Pie
Ingredients: 1 quart of milk; 4 eggs (yelks); 4 tablespoons of sugar; 1 tablespoon of corn starch; 1 tablespoon of Sauer's extract of vanilla; 0.5 of a grated cocoanut

From The way to the heart, 1905

Presented as published in 1905. 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

1134Calories

57 gProtein

106 gCarbs

50 gFat

Full nutrition (34 nutrients)

Calories1134 kcal

Protein57 g

Carbohydrates106 g

Fiber0.1 g

Sugars100 g

Total Fat50 g

Saturated Fat24 g

Monounsaturated Fat14 g

Polyunsaturated Fat4.9 g

Omega-30.2 g

Cholesterol861 mg

Sodium657 mg

Potassium1760 mg

Calcium1313 mg

Iron3.6 mg

Magnesium142 mg

Phosphorus1382 mg

Zinc6.7 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D13 mcg

Vitamin C0 mg

Vitamin A632 mcg

Vitamin E2.6 mg

Vitamin K0.6 mcg

Vitamin B60.9 mg

Vitamin B127 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)2.3 mg

Niacin (B3)1.2 mg

Folate94 mcg

Choline762 mg

Caffeine0 mg

Water1019 g

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 20. The excerpt below is the record exactly as published.

Cocoanut Cream Pie. One quart of milk, 4 eggs (yelks), 4 tablespoons of sugar, I tablespoon of corn starch, i tablespoon of Sauer's extract of vanilla, I/2 of a grated cocoanut.

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