vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Green Cocoanut Pie
From The household cook book, 1902
Serves 2
Presented as published in 1902. 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
951Calories
15 gProtein
107 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories951 kcal
Protein15 g
Carbohydrates107 g
Fiber0.3 g
Sugars102 g
Total Fat53 g
Saturated Fat27 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol493 mg
Sodium261 mg
Potassium341 mg
Calcium370 mg
Iron2.2 mg
Magnesium27 mg
Phosphorus277 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E9.3 mg
Vitamin K3.1 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate48 mcg
Choline298 mg
Caffeine0 mg
Water271 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 234. The excerpt below is the record exactly as published.
GREEN COCOANUT PIE — Open the eyes of a cocoanut with a gimlet, and pour out the milk into a cup; then break the shell, take out the meat, and grate it fine; take the same weights of sugar and the grated nut, and stir together; beat 4 eggs, the whites and yolks separately, to a stiff foam; mix 1 cup of cream, and the milk of the cocoanut
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