Coconut Pie

Ingredients

• One cup grated cocoanut
• 1/2 pint milk
• 2 crackers
• 3 eggs
• butter
• salt
• rind of 1/2 lemon
• sugar if desired
• puff crust

Method

1. 1

   Make a nice puff crust, line a dish and bake; when done, set aside to cool; soak the coconut in the milk, pound the crackers well, whisk the eggs, and grate the rind of the half lemon.

2. 2

   Mix all together, adding a little salt, sugar and butter.

3. 3

   When well mixed place in the pie-dish, and put in the oven to slightly brown.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 95. The excerpt below is the record exactly as published.

butter. Put in a basin on the stove. When it boils stir in the flour, and the yolk of one eg^i beaten smooth with a little water. When it boils thick take off the stove and let it cool. Fill vour pie crust with this. Beat the white of an egg stiff, add a heaping tablespoonful of sugar; pour over the top of the pie. Brown carefully in the oven. 196 White Ribbon Cook Booh. Lemon Pie (2) — One cup sugar, 1 table- spoonful butter, 1 egg, 1 lemon, juice and rind, 1 teacupful boiling water and 1 tablespoonful corn-starch. Dissolve the corn-starch in a little cold water, then stir it into the boiling water; cream the butter and sugar, then pour over them the hot mixture; cool, add the lemon juice, rind and beaten egg\ bake with or without upper crust. Peach Pie — Puff or short crust, peaches, >- Jgar. Line a dish with a nice crust, skin the peaches, remove the stones, and put the fruit into the dish, with a little sugar and water. Cover with crust and bake a golden brown. Rhubarb Pie — Rhubarb, a little lemon peal, sugar, water, short crust. Use a deep pie dish, wipe the stalks with a clean, damp cloth, cut into pieces about an inch in length, mince the lemon peel, line the edge of the dish with the crust, then fill the dish with rhubarb, sugar and lemon, adding a cup of water. Cover with crust, making a hole in the middle. Bake about ^ of an hour. Gooseberry Pie — Top and tail the berries, line the edge of a deep dish with short crust. Put the berries into it with at least 6 ounces of moist sugar and a little water. Cover with upper crust and bake from 3^ to ^ of an hour. Damson Pie — Damsons, 3^ lb. moist sugar, crust. Line the edge of a deep dish with crust, place a small cap in the middle, fill the dish with the fruit, sprinkling the sugar over; cover with crust and bake about ^ of an hour. If puff paste is used, just before it is done remove from the oven and brush over with the white of an egg, beaten Pastry. 197 to a froth. Sift a little white sugar over and return to the oven till finished. Cocoaniit Pie — One cup grated cocoanut, }4 pint milk, 2 crackers, 3 eggs, butter, salt, rind of ^ lemon, sugar if desired, puff crust

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