Chess Pie

Name: Chess Pie
Ingredients: Little over 14 stick butter; 1 beaten egg; 1 cup white sugar; 1 tablespoon flour; Y tablespoon salt; 4 tablespoons milk

From Quaker recipes, 1954

If you would like pie dressed up—let bake for about 15 minutes and dot pecan halves on top and continue to bake for required length of time.

Presented as published in 1954. 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

Nutrition per serving

983Calories

8 gProtein

233 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories983 kcal

Protein7.6 g

Carbohydrates233 g

Fiber1.2 g

Sugars205 g

Total Fat29 g

Saturated Fat1.9 g

Monounsaturated Fat1.6 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol99 mg

Sodium801 mg

Potassium169 mg

Calcium129 mg

Iron2.1 mg

Magnesium20 mg

Phosphorus128 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0.8 mcg

Vitamin C0 mg

Vitamin A51 mcg

Vitamin E0.2 mg

Vitamin K0.5 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3 mg

Folate65 mcg

Choline53 mg

Caffeine0 mg

Water77 g

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 49. The excerpt below is the record exactly as published.

CHESS PIE Little over 14 stick butter 1 beaten egg 1 cup white sugar 1 teaspoon vanilla 1 tablespoon flour Y tablespoon salt 4 tablespoons milk

Cook this with the app: pantry check, scaling, and the assistant.