Coconut Pie
From The Williamston cook book, 1950
Mrs. J. C. Manning.
Presented as published in 1950. 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
676Calories
21 gProtein
112 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories676 kcal
Protein21 g
Carbohydrates112 g
Fiber0 g
Sugars112 g
Total Fat18 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium236 mg
Potassium506 mg
Calcium357 mg
Iron1.8 mg
Magnesium41 mg
Phosphorus444 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.3 mg
Folate47 mcg
Choline337 mg
Caffeine0 mg
Water291 g
As published
This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 31. The excerpt below is the record exactly as published.
COCONUT PIE Line pie pan with pastry and bake for 1 pie. Take yolks of 2 eggs, well beaten, add gradually % cup of sugar, 1 cup milk and 1 can of dry eoconut
Cook this with the app: pantry check, scaling, and the assistant.