Coconut Pie from 1890 (revised again)

Coconut Pie 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.

Updated for 2014:

  • 2 c. Coconut
  • 2 c. powdered sugar
  • 4 oz. butter
  • 3 egg whites
  • 4 oz. white wine
  • 1 T. rose water
  • 1.5 tsp. nutmeg
  • Single pie crust, unbaked

Directions:

Roll our pie crust and line pie pan.

In a large bowl cream butter, add sugar, when well mixed add rosewater and white wine. Beat until creamy.

Lightly mix in coconut.

In a bowl whip egg whites to stiff peaks, carefully fold into  coconut mixture.

Pour into pie crust and bake at 350 degrees for 30-40 minutes, top should be golden brown and set. It will be puffy when removed from over, but Pie will settle when cooled. Cool for an hour at least before serving.

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