Coconut Pie

Ingredients

• One and one-half teacups of grated cocoanut
• two teacupfuls powdered sugar
• one-half teacup butter
• one teaspoonful of nutmeg
• one tablespoonful of rose water
• one cup of milk
• one lemon, juice and rind

Method

1. 1

   Cream the butter and sugar, beat with milk and rose water, add coconut, and lastly the beaten egg whites.

2. 2

   Bake in open shells and serve cold.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 79. The excerpt below is the record exactly as published.

COCOANUT PIE. One and one-half teacups of grated cocoauut two teacupfuls powdered sugar, one-half teacup butter, one teaspoonful of nut- meg, one tablespoonful of rose water, one cup of milk, one lemon, juice and rind. Cream the butter and sugar, and when well mixed, beat very light with the milk and rose water, add the cocoanut, lastly, the whites of the eggs, beaten to a stiff froth. Bake in open shells. Sift powdered sugar over them, and serve cold. PIES. 135 PEACH PIE. Stew nice, ripe peaches, when you have pared and stoned them, mash them smooth, and season to taste; fill the crust and bake till done. Spread over the pie a frosting made by whipping the whites of four eggs to a stiff froth; ^sweeten with a little powdered sugar, beat very stiff, flavor with vanilla, and set in the oven un- til the frosting is "set." Serve cold. Apple pie is very nice made in this way. It should be made of nice, tart apples. WHIPPED CREAM PIE. Sweeten with white sugar, one teacupful of very thick, sweet cream, made as cold as possible without freezing, and flavor with lemon or vanilla to taste; beat until as light as eggs for frosting, and keep cool until the crust is ready. Make a nice puff paste and line the pie-plate; bake the crust as for lemon pie; when cold put in your cream, and put bits of currant jelly over the top. This will make two pies. COCOAXUT CUSTARD PIE. One quart of new milk, three eggs, well beaten, two table- spoonfuls of sugar, one pint of grated cocoanut, must be fresh. Bake like custard pie. PUMPKIN PIE. (No. 1.) Select a nice, yellow pumpkin (dark yellow is best), cut it up into squares and pare it, wash it well and put it into a kettle with water enough to keep it from burning, stew till tender, then let it simmer till all the water boils out of it; watch it closely, or it will burn. For a good sized pumpkin it will take nearly one whole day to cook it. Brown the pumpkin a little towards the last. For one pie, take two-thirds of a cup of pumpkin, strained, one pint of new milk, two eggs, one teaspoouful of ginger, one teaspoonful of cinnamon, one teaspoonful of nutmeg

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