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Custard and Cocoanut Pie
From The century cook book, 1894
Serves 4
For cocoanut pie, use the same custard as for custard pie.
Presented as published in 1894. 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
310Calories
8 gProtein
57 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories310 kcal
Protein7.5 g
Carbohydrates57 g
Fiber0.9 g
Sugars40 g
Total Fat6.3 g
Saturated Fat2.9 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol34 mg
Sodium189 mg
Potassium227 mg
Calcium185 mg
Iron1.2 mg
Magnesium22 mg
Phosphorus163 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A63 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.9 mg
Folate39 mcg
Choline53 mg
Caffeine0 mg
Water120 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 92. The excerpt below is the record exactly as published.
Custard and Cocoanut Pie. Line your pie plate with pie crust, and fill it with a mixture of three beaten eggs, one pint of milk, two-thirds of a cupful of sugar ; flavor with a little mace, and bake it in a medium hot oven. For cocoanut pie use the same custard as for custard pie, but add grated cocoanut
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