Cocoanut Pie

Ingredients

• 1/2 cup of butter
• 2 cups of sugar
• 2 cups of milk
• 2 grated cocoanuts
• 4 eggs

Method

1. 1

   Cream butter with sugar, add milk and grated cocoanuts, then eggs.

2. 2

   Flavor with lemon extract.

3. 3

   Bake in open shells of paste.

As published

This recipe was extracted from Delicate dishes (1896), page 30. The excerpt below is the record exactly as published.

COCOANUT PIE. Cream ^ cup of butter with 2 of sugar, add 2 cups of milk and 2 grated cocoanuts; 4 eggs. Flavor with lemon extract. Bake in open shells of paste. Mrs. J. S. Sargent. LEMON PIE. Beat the yolks of 3 eggs with the juice and grated rind of a large lemon, add i^ cup of sugar, i cup of milk, I teaspoonful of corn starch dissolved in milk. yALEklTINrO VALENTINE & GOMPflNY, VMr R ISHLO Coacb and Car famishes and Colors. 86 DESSERTS. Beat the whites of the eggs with 4 teaspoonfuls of pow- dered sugar for the meringue and spread over and brown when the pie is baked. Mrs. J. B. Daniels. MILK SHERBET. One quart of milk, i pint of sugar, juice of 4 lem- ons, or a pint of mashed strawberries. Put milk in freezer, freeze 20 minutes, stir in sugar and fruit juice; freeze. Mrs. W. H. French. ICE CREAM. Heat I quart of milk to boiling, add 2 heaping tablespoonfuls of corn starch, wet with cold milk and cook until thick. When cool add i quart of cream, 2 cups of sugar

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