dessert
Chess Pie
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Not to be served cold.
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 12. The excerpt below is the record exactly as published.
one-half cup sugar. Flavor with lemon. Chess. Beat the yolks of three eggs till smooth, add one-half cup sugar and beat again, then add one-third cup butter
Cook this with the app: pantry check, scaling, and the assistant.