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
We can follow the history of meal recipes back into distant history, certainly as far into history as the early Egyptians, and quite possibly further than that. Having said that, sadly, these early cook books were just very simple hieroglyphic or cunieform instructions for preparing food.
In fact, the oldest recipe discovered, according to historians is a series of tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire 25BC a man called Apicius compiled some documents describing recipes cooked by the Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. He also informs us how the Roman cooks used many different spices and herbs, including a few you will know like basil, fennel and parsley. Later, we have a couple of interesting recipe books dating from the fourteenth century ; one book called `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these are nothing to do with the indian curry that is popular today, but rather accounts of the types of meals prepared by the chefs of the rich and wealthy people of the period. Later on in the 1400s, knights returning from the crusades brought us many foods, spices and herbs from the holy land, including rosemary and coriander. These new foods and spices prompted a surge in books on cookery, many of which still exist in private libraries. For the centuries that followed, the wealthy families of Europe competed with each other to lay on the most exotic banquets, and consequentially the best cooks and their recipe collections were greatly in demand. Nevertheless, it wasn`t until the 1800s that fine cooking and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collating, testing, and writing down recipes to help cooks of their time. By the time we get to the 20th century, recipe books were in high demand, due to better eduction, more leisure time and having more money. The arrival of television brought us cooking programs and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, permitting us all to search through thousands of recipes like those on this site. |
We hope you enjoy this Coconut Puddin'pie recipe.
