Ingredients
2 tbsp soft butter
1 cup sifted confectioners sugar
3 eggs separated
1/2 tsp vanilla
1/2 cup evaporated milk, undiluted
1/8 tsp salt
2 cup freshly grated coconut
1 pinch ground nutmeg
1 9 inch pie shell, baked
Directions
Cream butter and sugar. Add egg yolks, one at a time and beat until
mixture is very light and lemon colored. Add vanilla and milk. In
another bowl beat egg whites until foamy. Add salt and beat until
stiff but not dry. Fold into creamed mixture. Fold in 1 1/2 cups of
the coconut. Pour into baked pie shell and sprinkle with nutmeg. Top
with remaining grated coconut.
Bake in preheated 350 oven for about 35 minutes or until filling is
just set. Serve warm or cold.
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
Servings: 1 pie
Coconut Puddin'pie Recipe brought to you by Recipe Ideas
Categories: Fruit; Pie
The History of Recipes
It is quite possible to follow the history of written cooking instructions way back into the far past, certainly as far into history as early Egypt, and possibly even further than that. However, sadly, these early recipes were just very simple hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to Professor Solomon Katz, are a few stone tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful. Later on, in The time of the roman empire 25BC a roman called Apicius created a number of documents showing how to cook the recipes cooked by wealthy Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and dessert, a style of dining still practiced today. This early Roman chef describes how the Romans made use of many herbs, including many that are still in use today such as basil, rue and asafoetida. During the following few hundred years, the families of Europe strove to serve up the most extravagent banquests, and as a consequence, cooks and their recipe collections were greatly in demand. Nevertheless, it wasn`t until the 19th century that haute cuisine and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collating, verifying, and recording recipes for their fellow cooks to enjoy. The arrival of television gave us TV chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting everyone to search through thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Coconut Puddin'pie recipe.
