Chess Pies
From Favorite recipes (North Carolina, 1948), 1948
Presented as published in 1948. 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
794Calories
2 gProtein
53 gCarbs
65 gFat
Full nutrition (34 nutrients)
Calories794 kcal
Protein1.6 g
Carbohydrates53 g
Fiber0 g
Sugars51 g
Total Fat65 g
Saturated Fat39 g
Monounsaturated Fat17 g
Polyunsaturated Fat1.6 g
Omega-30.2 g
Cholesterol176 mg
Sodium19 mg
Potassium77 mg
Calcium50 mg
Iron0 mg
Magnesium5.3 mg
Phosphorus47 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A368 mcg
Vitamin E1.2 mg
Vitamin K5.2 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.6 mcg
Choline10 mg
Caffeine0 mg
Water45 g
As published
This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 14. The excerpt below is the record exactly as published.
CHESS PIES 4 eggs yolks beaten well 4 tablespoons of sugar 4 tablespoons of cream 1 teaspoon of vanilla 4 tablespoons of melted butter
Cook this with the app: pantry check, scaling, and the assistant.