Coconut Pie from 1890, redux from last year

Coconut Pie

Coconut Pie from 1890

from ‘Mother’s Cook Book’  by S. M. Gates, 1890 on loan from Patricia Moss

“One half pound grated cocoanut, three-quarters pound of white sugar (powdered), six ounces of butter, five eggs, the whites only, one glass of white wine, two tablespoonfuls of rose water, one tablespoonful of nutmeg. Cream the butter and sugar, and when well-mixed, beat very light, with wine and rose-water. Add the cocoanut with as little and as light beating as possible; finally, whip in the stiffened whites of the eggs with a few skillful strokes, and bake at once in open shells. Eat cold, with powdered sugar sifted over them.”

**Note: Okay, so this recipe is pretty obtuse. It’s from 1890 after all. I made few changes because I wanted to make only one pie, and I don’t have a scale.

The redone recipe is elsewhere on this blog:, I made a few minor changes to the revised recipe for future use:

Revised in 2012

2 c. shredded coconut

1 3/4 c. powdered sugar

1/2 c. butter

6 oz. white wine

3 egg whites

1 T. rose water

1 1/2 t. nutmeg

1 unbaked pie shell


Cream sugar and butter, add wine and rosewater, and 1 tsp. of nutmeg, mix well. Lightly mix in coconut.

In a separate bowl, whip egg whites to stiff peaks, carefully fold into pie mixture.  Top with 1/2 t. nutmeg. Bake in 350 degree oven until browned, lower to 325 and cook until set in center.

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