Cocoanut Custard Pie

Name: Cocoanut Custard Pie
Ingredients: 3 eggs; 1 pt. milk; 4 tbs. sugar; 2 cups grated cocoanut; 1 tbs. flour; Vanilla

From Carolina cookery from Quaker kitchens, 1924

Presented as published in 1924. 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

742Calories

36 gProtein

80 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories742 kcal

Protein36 g

Carbohydrates80 g

Fiber0 g

Sugars75 g

Total Fat30 g

Saturated Fat14 g

Monounsaturated Fat8.8 g

Polyunsaturated Fat3.4 g

Omega-30.1 g

Cholesterol616 mg

Sodium399 mg

Potassium957 mg

Calcium686 mg

Iron3.1 mg

Magnesium79 mg

Phosphorus798 mg

Zinc4 mg

Copper0.1 mg

Manganese0.1 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)0.4 mg

Riboflavin (B2)1.4 mg

Niacin (B3)1.2 mg

Folate83 mcg

Choline528 mg

Caffeine0 mg

Water547 g

As published

This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 31. The excerpt below is the record exactly as published.

COCOANUT CUSTARD PIE 3 eggs 1 pt. milk 4 tbs. sugar 2 cups grated cocoanut 1 tbs. flour Vanilla

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