Cocoanut Pie
From Harper's cook book encyclopædia, 1902
Serves 8
A plain mixture can be made with a blanc-mange of milk and corn-starch.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 284. The excerpt below is the record exactly as published.
Cocoanut Pie PIES, ETC Custard Pie stir this mixture into the milk, flavor, and pour into shells of puff paste ; whip the remaining whites into a stiff froth with powdered sugar, and when the cream is set spread this meringue over it, and place for a moment in the oven. Cocoanut Pie. — To one and a half pints of grated cocoanut add one pint of new milk, two cupfuls of sweet cream, and four eggs, the yolks and whites beaten separately; two tea- spoonfuls of melted butter, two crack- ers, rolled fin
Cook this with the app: pantry check, scaling, and the assistant.