Coconut Custard Pie

Ingredients

• One pint milk
• two eggs
• half a cupful sugar
• half a grated nutmeg
• one cupful 'White Moss' cocoanut

Method

1. 1

   Beat eggs and sugar until light, then add milk, nutmeg, and coconut.

2. 2

   Line pie dishes with paste, fill, and bake in a quick oven for thirty minutes.

Nutrition per serving

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 76. The excerpt below is the record exactly as published.

two eggs; sweeten to taste. The white can be used for meringue, if de- sired. Mr. Ernest F. Kerr, Organist Olivet Baptist Church, has purchased a new 3 pedalled Morris Upright Piano from W. H. Leacu, 49 Metcalfe St. “ Ladies, have you seen the Morris ? ” 181 Nate great reluctance I began, but I must say that with the greatest satisfaction I now continue using if eee) rs res Hale nonges! Many friends of mine are aleo using it to stop their hair from falling out, and restoring gray hair to its natural color; it also keeps the ne cool and free from Dandruff. At all Druggists. Only 50c. a Bottle. CUSTARDAPLE: Four eggs, one quart of milk, a little salt, and one-half cup of sugar. Bake with under crust only. LEMON PIES Nort. Three-quarters cup sugar, one teaspoonful flour, yolks of three and white of one egg, well beaten; the juice and grated rind of one lemon; one-half cup ice-water. Bake in a moderate oven, and cover with meringue of the two whites and one-half cup powdered sugar. Brown. LEMON- PIE, No; 2: The juice and grated rinds of two lemons, two cups of pow- dered sugar, a small piece of melted butter, two eggs. Beat the yolks of the eggs and the sugar together until very light, Beat the whites to a froth, and stir in last. Bake with rich under crust. LEMON PIE WITH RAISINS. Take three good sized lemons, and roll till soft; put the juice in a dish, picking out the seeds, and chop the peel very fine. Seed and chop a cupful of raisins, and mix all together with one and one-half cups of molasses; stir well, and add a little flour and water. Do not hurry the baking, or it will run out. This makes two pies. Bake with two crusts. Eagle Baking Powder Co., 396 St. Paul St. MONTREAL. 182 R K X RENAUD, KING & PATTERSON oT\eUl. 652 Craig Street Oe EEE ee give all their time to Furniture and Bedding. Patronize them, and Fu rnitu re serve your best interests. PINBABPLE PI: Grate a pineapple, cream half its weight of butter with its weight of sugar, add the yolks of four eggs beaten light; then add a cup of cream; bake with an under crust, with the beaten whites of the eggs on top. OPENVP? Lea Rae Time, to bake in a quick oven, until the paste loosens from the dish. One quart .of sliced apples; one teacupful of water; one of fine moise sugar, half a nutmeg, yolk of one egg, a little loaf sugar and milk, puff paste. Peel and slice some cooking apples, and stew them, putting a small cupful of water and the same of moist sugar to a quart of sliced apples; add half a nutmeg and the peel of a lemon grated; when they are tender, set them to cool. Line a shal- low tin pie-dish with a rich pie paste, or light puff paste; put in the stewed apples half an inch deep; roll out some of the paste; wet it slightly over with the yolk of an egg, beaten with a little milk, and a tablespoonful of powdered sugar; cut it in very narrow strips and lay them in crossbars, or diamonds, across the tart; lay another strip round the edge; trim off the outside neatly with a sharp knife, and bake in a quick oven until the paste loosens from the dish. COGOANWIS CUSTARD Pir: One pint milk, two eggs, half a cupful sugar, half a grated nutmeg, one cupful “White Moss” cocoanut

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