dessert
Chess Pie
From Temperance cook book, 1887
Serves 3
Cut and serve while hot to prevent falling.
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 79. The excerpt below is the record exactly as published.
CHESS PIE. Five eggs, three-fourths cup of butter, one cupful of sugar, and flavoring
Cook this with the app: pantry check, scaling, and the assistant.