Coconut Pie

Name: Coconut Pie
Ingredients: yolks of 2 eggs; 1/2 cup of sugar; 1 cup milk; 1 can of dry coconut; well-beaten whites of 2 eggs

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

643Calories

13 gProtein

113 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories643 kcal

Protein13 g

Carbohydrates113 g

Fiber0 g

Sugars112 g

Total Fat17 g

Saturated Fat7.8 g

Monounsaturated Fat5.7 g

Polyunsaturated Fat1.7 g

Omega-30 g

Cholesterol396 mg

Sodium110 mg

Potassium405 mg

Calcium345 mg

Iron1 mg

Magnesium31 mg

Phosphorus379 mg

Zinc1.8 mg

Copper0 mg

Manganese0 mg

Vitamin D4.2 mcg

Vitamin C0 mg

Vitamin A208 mcg

Vitamin E1 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B122 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.3 mg

Folate50 mcg

Choline322 mg

Caffeine0 mg

Water232 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 until thick. Pour on the well-beaten whites of 2 eggs

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