CocoANUT Pie

Ingredients

• 1 cup grated cocoanut
• 3 eggs
• 4 tablespoons sugar
• 1 teaspoon butter
• salt
• 1 lemon
• 1 pint milk

Method

1. 1

   Grate cocoanut, strain milk if using fresh.

2. 2

   Stir in cocoanut, butter, beaten yolks, sugar, lemon juice, and rind.

3. 3

   Top with meringue and bake until browned.

Nutrition per serving

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 55. The excerpt below is the record exactly as published.

CocoANUT Pie. I cup grated cocoanut 3 eggs 4 tablespoons sugar i teaspoon butter^ salt I lemon i pint miUc Grate a cocoanut after removing the outer shell and the inner skin, stram the milk it contains tbroi^h a cloth if you like to use it, if not, use a pint of boiled milk, stir in the cocoanut, then the butter and beaten yolks, sugar, the grated rind and strained juice of half a lemon, lastly Uie stifHy beaten whites or make a meringue made by sweetening the well-beaten eggs with two large spoonfuls of sugar and spread it on top with a good sprinkle of cocoanut after it is baked, and return on the grate until delicately browned. Line the pie plate with best pie crust and fill. All pies with Only one crust must have a rim laid on it. Lemon Pie No. 3, I large or 2 small lemons i }i cups hot water Yolks of 3 eggs 3 soda crackers I cup sugar Whites of three eggs Grate the rind, strain the juice of the lemon, roll the crackers, stir and pour on the hot water, beat the yolks, mix all together; pour it in the crust, which should be of the best, and bake while hot; make a The Qtieen Cook Book \\\ meringue of the whites beaten stiff, then sift in three heaping tablespoons of powdered sugar, spread on top, and brown. Lemon Pie No. 2. I lemon i tablespoon corn starch 1 cup sugar 2 eggs, salt a little Butter the size of an ^g%* 2 cups hot water Stir up the corn starch in a little cold water and pour it in the hot water and let boil enough to cook the starch (say one minute), let cool, then add the butter, sugar and beaten eggs, and lemon, grated rind and strained juice. Make a meringue of the whites of two eggs and three spoons of sugar. Some bake the shell or crust first, lightly, then fill and bake the filling, for all lemon or custard pies. Lemon

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