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Cocoanut Pie

Name: Cocoanut Pie
Yield: 5 servings
Cuisine: American
Ingredients: two cups of desiccated cocoanut; one pint of milk; yolks of four eggs; one-half cup sugar; butter the size of an egg; a little powdered nutmeg

From The Toronto Cook Book, 1915

Serves 5

Use no top crust.

Presented as published in 1915. 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

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 69. The excerpt below is the record exactly as published.

Cocoanut Pie Soak two cups of desiccated cocoanut in one pint of milk; beat together the yolks of four eggs and one-half cup sugar, butter the size of an egg, and a little powdered nutmeg

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