CHESS PIES
From Aunt Caroline's Dixieland recipes, 1922
Presented as published in 1922. 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 Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 17. The excerpt below is the record exactly as published.
CHESS PIES Three eggs, Two-thirds cup of sugar, One-half cup of butter, One-half cup of milk. Cream butter and sugar and add to the well beaten yolks. Then add milk and one teaspoonful of vanilla
Cook this with the app: pantry check, scaling, and the assistant.