vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cocoanut Potato Pie
From The white ribbon cook book, 1894
Serves 1
Presented as published in 1894. 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
622Calories
38 gProtein
50 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories622 kcal
Protein38 g
Carbohydrates50 g
Fiber3.2 g
Sugars25 g
Total Fat41 g
Saturated Fat14 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat3.5 g
Omega-30.1 g
Cholesterol648 mg
Sodium409 mg
Potassium1578 mg
Calcium703 mg
Iron3.8 mg
Magnesium111 mg
Phosphorus877 mg
Zinc4.4 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D7.7 mcg
Vitamin C30 mg
Vitamin A396 mcg
Vitamin E1.8 mg
Vitamin K3.5 mcg
Vitamin B61 mg
Vitamin B124 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.4 mg
Niacin (B3)2.2 mg
Folate93 mcg
Choline546 mg
Caffeine0 mg
Water665 g
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 98. The excerpt below is the record exactly as published.
Cocoanut Potato Pie — Three eggs, one large potato, 3^ cup cocoanut, 1 pint milk, 1 table- spoonful butter, sugar to taste, and a little salt
Cook this with the app: pantry check, scaling, and the assistant.