Cocoanut Pie

Ingredients

• .V lb. grated cocoanut
• | lb. powdered sugar
• 6 ozs. butter
• 5 whites of eggs
• 2 table-spoons rose water
• 1 gill white wine

Method

1. 1

   Cream the butter and sugar.

2. 2

   Beat for fifteen minutes with the rosewater and wine.

3. 3

   Stir in the cocoanut and then the whites, beaten to a stiff froth, lightly and quickly.

4. 4

   Pour into a tin lined with No.

5. 5

   II. pastry or puff pastry.

6. 6

   Serve cold, sprinkled with powdered sugar.

As published

This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 31. The excerpt below is the record exactly as published.

Cocoanut Pie Custard Pie . Lemon Pie — I. ,, „ II. Mincemeat . Mock Mincemeat Pine-Apple Pie PAGK 137 137 138 138 139 140 141 141 General Directions The following American receipts are all good. Care, however, must be taken in baking that there is a good bottom heat, or the under crust will be sodden. The pies should be made in shallow tins about 8 to 9 inches in diameter. Puff paste may be used; but No. II. pastry (see p. 125) is very satisfactory. It should be rolled very thin. Where a covering of pastry is used, it should be slit across the centre in three places, about two inches long, to allow the steam to escape. Apple Pie 1 lb. sour apples 7 ozs. brown sugar Roll out pie crust No. II. very thin. Line a tin with it. Pare and core the apples and cut them in thin sections. Arrange them symmetri- cally on the undercrust. Add the sugar. Cover with a thin overcrust, moistening it with water at the edges and pressing down. Make three slits about two inches long in the centre of the crust to allow the steam to escape. Bake in a moderate oven. Wellington apples should be used, if possible. Cocoanut Pie .V lb. grated cocoanut | lb. powdered sugar 6 ozs. butter 5 whites of eggs 2 table-spoons rose water 1 gill white wine

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