Chess Pie

Name: Chess Pie
Ingredients: 1 cup sugar; 3 scant Tbsp, flour; 3 eggs; 1/4 cup melted margarine; 1/2 cup white Karo; tsp0 vanilla

From Cook book (Relief Society, Houston, 1963), 1963

Double recipe for three small pies.

Presented as published in 1963. 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

1728Calories

22 gProtein

284 gCarbs

61 gFat

Full nutrition (34 nutrients)

Calories1728 kcal

Protein22 g

Carbohydrates284 g

Fiber0 g

Sugars266 g

Total Fat61 g

Saturated Fat13 g

Monounsaturated Fat26 g

Polyunsaturated Fat18 g

Omega-30.1 g

Cholesterol558 mg

Sodium283 mg

Potassium260 mg

Calcium103 mg

Iron4.1 mg

Magnesium27 mg

Phosphorus326 mg

Zinc2.5 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D3 mcg

Vitamin C0.1 mg

Vitamin A705 mcg

Vitamin E10 mg

Vitamin K52 mcg

Vitamin B60.3 mg

Vitamin B121.4 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)1.7 mg

Folate109 mcg

Choline448 mg

Caffeine0 mg

Water148 g

As published

This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 25. The excerpt below is the record exactly as published.

CHESS PIE Marilyn Spears 1 cup sugar 3 scant Tbsp, flour 3 eggs (beat yolk & white separately, then mix back) 1/4 cup melted margarine 1/2 cup white Karo tsp0 vanilla

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