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Cocoanut Custard Pie

Name: Cocoanut Custard Pie
Yield: 8 servings
Ingredients: 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

From The Pattern cook-book, 1890

Serves 8

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

103Calories

4 gProtein

15 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories103 kcal

Protein3.6 g

Carbohydrates15 g

Fiber0 g

Sugars16 g

Total Fat3.2 g

Saturated Fat1.5 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol54 mg

Sodium114 mg

Potassium109 mg

Calcium82 mg

Iron0.2 mg

Magnesium8.9 mg

Phosphorus86 mg

Zinc0.4 mg

Copper0 mg

Manganese0 mg

Vitamin D0.8 mcg

Vitamin C0 mg

Vitamin A39 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.1 mg

Folate5.9 mcg

Choline48 mg

Caffeine0 mg

Water63 g

Estimated from matched ingredients across 8 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.