Cocoanut Pie

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (5)
  1. Cream the butter and sugar.
  2. Beat for fifteen minutes with the rosewater and wine.
  3. Stir in the cocoanut and then the whites, beaten to a stiff froth, lightly and quickly.
  4. Pour into a tin lined with No. II. pastry or puff pastry.
  5. Serve cold, sprinkled with powdered sugar.
Original Text
Cocoanut Pie ¹⁄₂ lb. grated cocoanut ³⁄₄ lb. powdered sugar 6 ozs. butter 5 whites of eggs 2 table-spoons rose water 1 gill white wine Cream the butter and sugar. Beat for fifteen minutes with the rosewater and wine. Stir in the cocoanut and then the whites, beaten to a[Pg 138] stiff froth, lightly and quickly. Pour into a tin lined with No. II. pastry or puff pastry. Serve cold, sprinkled with powdered sugar.
Notes
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