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Cocoanut Pie
From The complete cook book, 1900
Serves 6
Presented as published in 1900. 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
271Calories
14 gProtein
19 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories271 kcal
Protein14 g
Carbohydrates19 g
Fiber0.4 g
Sugars17 g
Total Fat16 g
Saturated Fat5.7 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol278 mg
Sodium163 mg
Potassium383 mg
Calcium245 mg
Iron1.4 mg
Magnesium36 mg
Phosphorus310 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.9 mcg
Vitamin C0.1 mg
Vitamin A159 mcg
Vitamin E0.8 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate34 mcg
Choline227 mg
Caffeine0 mg
Water229 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 101. The excerpt below is the record exactly as published.
COCOANUT PIE. Cut off the brown part of the cocoanut, grate the white part, mix it with milk, and set it on the fire and let it boil slowly eight or ten minutes. To a pound of the grated cocoanut allow a quart of milk, eight eggs, four tablespoonfuls of sifted white sugar, a glass of wine, a small cracker pounded fine, two spoonfuls of melted butter and half a nutmeg
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