Dessert
Cocoanut pie
Cocoanut pie, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cream a half-cupful of butter with two scant cupfuls of powdered sugar, and when ver.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Cream a half-cupful of butter with two scant cupfuls of powdered sugar, and when very light add half a grated cocoanut and a generous tablespoonful of rose-water.
- Now “fold” in quickly and lightly the stiffened whites of six eggs, turn into a deep pie-dish lined with puff paste and bake in a quick oven.
- Eat cold with powdered sugar and whipped cream flavored with rose-water.
Historical transcription
Source method
- 1
Cream a half-cupful of butter with two scant cupfuls of powdered sugar, and when very light add half a grated cocoanut and a generous tablespoonful of rose-water. Now “fold” in quickly and lightly the stiffened whites of six eggs, turn into a deep pie-dish lined with puff paste and bake in a quick oven. Eat cold with powdered sugar and whipped cream flavored with rose-water. This is delicious.
- 2
When it is possible to do so buy the fresh cocoanut and grate it. The prepared or desiccated article put up in boxes may be used as a makeshift. It can never be a worthy substitute for the fresh and juicy nut.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.