MRS. WINSLOW’S COCOANUT PIE

       8 oz grated coconut               12 oz sugar
       ¼ cup dry vermouth                5 egg whites
       2 tbsp rosewater (optional)       9-inch unbaked pie shell
       6 oz butter                       

Mix the coconut, vermouth, and rosewater. Beat the butter and sugar together and mix the coconut in. Whip the egg whites to stiff peaks and fold in. Pour into pie shell. Bake at 325° for about one hour.

Adapted from “Mrs. Winslow’s Domestic Receipt Book” (1876). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!