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Cocoanut Pie
From Kirmess cook book, 1907
Serves 5
Presented as published in 1907. 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
286Calories
13 gProtein
21 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories286 kcal
Protein13 g
Carbohydrates21 g
Fiber0.5 g
Sugars20 g
Total Fat16 g
Saturated Fat8.6 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol221 mg
Sodium151 mg
Potassium377 mg
Calcium275 mg
Iron1 mg
Magnesium35 mg
Phosphorus305 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.9 mcg
Vitamin C0.1 mg
Vitamin A179 mcg
Vitamin E0.8 mg
Vitamin K0.9 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate26 mcg
Choline183 mg
Caffeine0 mg
Water215 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 175. The excerpt below is the record exactly as published.
COCOANUT PIE. Mrs. Woodhull Condict. Cut oflf the brown skin of the cocoanut and grate the rest, and simmer the grated cocoanut in a quart of milk for a quarter of an hour; then take it from the fire and mix it with four tablespoonfuls of white sugar, two tablespoonfuls of melted butter, a small cracker rolled fine, half a nutmeg; add, when cold, a wineglassfid of wine, five eggs beaten light
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