Coconut Meringue Pie Crust
From Cook book (Relief Society, Houston, 1963), 1963
Cool and fill with fruit, topping with Angel Flake Coconut.
Presented as published in 1963. 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
428Calories
6 gProtein
102 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories428 kcal
Protein6.4 g
Carbohydrates102 g
Fiber0 g
Sugars101 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.5 mg
Potassium106 mg
Calcium1.3 mg
Iron0.1 mg
Magnesium0.6 mg
Phosphorus0.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water53 g
As published
This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 26. The excerpt below is the record exactly as published.
COCONUT MERINGUE PIE CRUST Combine 2 egg whites with 1/8 tsp. cream of tartar and a dash of salt-- Beat until foamy; gradually add 1/2 cup sugar, beating until stiff peaks form-- Fold in 1/2 tsp. vanilla and 1 cup Angel Flake .
Cook this with the app: pantry check, scaling, and the assistant.