Chocolate Cream Pie
From The Warrenton cook book, 1951
Presented as published in 1951. 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
1591Calories
16 gProtein
356 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories1591 kcal
Protein16 g
Carbohydrates356 g
Fiber0.3 g
Sugars324 g
Total Fat17 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium1358 mg
Potassium738 mg
Calcium604 mg
Iron0.3 mg
Magnesium60 mg
Phosphorus497 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline87 mg
Caffeine0 mg
Water432 g
As published
This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 18. The excerpt below is the record exactly as published.
CHOCOLATE CREAM PIE 14% c. sugar AEC eink %, t. salt 2 squares chocolate (cut in 4 T. cornstarch
Cook this with the app: pantry check, scaling, and the assistant.