Cocoanut Pie
From The St. Mungo cookery book, 1904
Mrs Wm. Jack, Barre, Vt.
Presented as published in 1904. 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 St. Mungo cookery book (1904) by Jean Lambie, page 33. The excerpt below is the record exactly as published.
I oz. butter. tablespoonfuls 2 tablespoonfuls sugar. Put cocoanut, crumbs, sugar, and butter into a bowl, let milk be boiling and pour over them, and let it soak for a little, then grate in the rind of orange, add the juice and the yolks of eggs well beaten. Mix all well together and pour into a buttered pie-di.sh and bake in a moderate oven 20 to 30 minutes. Peat up whites with some sugar to a stiff froth and spread over top. L. J. R. 76 COCOANUT PIE. To a pint of scalded milk and a teacupful of sugar, the yolks of two eggs and a dessertspoonful of cornflour dissolved in milk. Beat together, cook in the milk, and add a teacupful of grated cocoanut
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.