vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cocoanut Pie
From The Henderson cook book, 1914
Serves 2
Presented as published in 1914. 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
498Calories
15 gProtein
34 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories498 kcal
Protein15 g
Carbohydrates34 g
Fiber0.1 g
Sugars24 g
Total Fat33 g
Saturated Fat18 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol276 mg
Sodium177 mg
Potassium492 mg
Calcium364 mg
Iron0.9 mg
Magnesium39 mg
Phosphorus380 mg
Zinc1.8 mg
Copper0 mg
Manganese0 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K1.6 mcg
Vitamin B60.3 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
Water288 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 42. The excerpt below is the record exactly as published.
COCOANUT PIE. \ Pour tablespoons of sugar, 2 cups of milk, y± cup of cream, 2 tablespoons of corn starch, 2 eggs, % of a cocoanut, y<% teaspoon of vanilla
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