Coconut Pie
From Our favorite recipes (Damascus Church, Chapel Hill, 1963), 1963
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
1758Calories
22 gProtein
247 gCarbs
116 gFat
Full nutrition (34 nutrients)
Calories1758 kcal
Protein22 g
Carbohydrates247 g
Fiber20 g
Sugars215 g
Total Fat116 g
Saturated Fat68 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol466 mg
Sodium484 mg
Potassium953 mg
Calcium98 mg
Iron8 mg
Magnesium88 mg
Phosphorus469 mg
Zinc3.9 mg
Copper1.1 mg
Manganese3.4 mg
Vitamin D2 mcg
Vitamin C7.2 mg
Vitamin A160 mcg
Vitamin E1.6 mg
Vitamin K0.7 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.3 mg
Folate129 mcg
Choline320 mg
Caffeine0 mg
Water190 g
As published
This recipe was extracted from Our favorite recipes (Damascus Church, Chapel Hill, 1963) (1963) by Damascus Congregational Christian Church (Chapel Hill, N.C.), page 13. The excerpt below is the record exactly as published.
COCONUT PIE Mrs. Lou Merritt 2 eggs 1 c. sweet milk (Continued) -22- COCONUT PIE, CON?T 1 c. sugar 1 c. coconut 2 tbsp. flour 1 tsp. vanilla 3 tbsp. butter or marg. 1/8 tsp. salt
Cook this with the app: pantry check, scaling, and the assistant.