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Coconut Pie

Name: Coconut Pie
Yield: 24 servings
Cuisine: American
Ingredients: two cups grated cocoanut; one cup sugar; one quart milk; six eggs; one pinch salt

From The Landmarks club cook book, 1903

Serves 24

Makes three pies. Recipe attributed to Mrs. W. H. Workman.

Presented as published in 1903. 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

145Calories

4 gProtein

13 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories145 kcal

Protein3.6 g

Carbohydrates13 g

Fiber1.8 g

Sugars12 g

Total Fat9.2 g

Saturated Fat7.1 g

Monounsaturated Fat1 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol51 mg

Sodium37 mg

Potassium150 mg

Calcium60 mg

Iron0.7 mg

Magnesium13 mg

Phosphorus88 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0.6 mcg

Vitamin C0.7 mg

Vitamin A33 mcg

Vitamin E0.2 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.2 mg

Folate11 mcg

Choline46 mg

Caffeine0 mg

Water55 g

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 85. The excerpt below is the record exactly as published.

COCOANUT PIE. Two cups grated cocoanut, one cup sugar, one quart milk, six eggs, one pinch salt

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