vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cocoanut Custard Pie
From The Pattern cook-book, 1890
Serves 2
Presented as published in 1890. 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
413Calories
14 gProtein
62 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories413 kcal
Protein14 g
Carbohydrates62 g
Fiber0.1 g
Sugars62 g
Total Fat13 g
Saturated Fat6.2 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol215 mg
Sodium456 mg
Potassium437 mg
Calcium329 mg
Iron0.9 mg
Magnesium36 mg
Phosphorus346 mg
Zinc1.7 mg
Copper0 mg
Manganese0 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.3 mg
Folate24 mcg
Choline190 mg
Caffeine0 mg
Water253 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 178. The excerpt below is the record exactly as published.
COCOANUT CUSTARD PIE. Two eggs. One pint of milk. One-quarter tea-spoonful of nutmeg. One-half cupful of sugar. One cupful of prepared cocoanut. One-quarter tea-spoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.