Chocolate Cream Pie

Ingredients

• half a cupful of butter
• one cupful of powdered sugar
• two eggs
• half a cupful of milk
• two level cupfuls of sifted flour
• a teaspoonful and a half of baking-powder
• six table-spoonfuls of grated chocolate
• half a cupful of powdered sugar
• two table-spoonfuls of water
• half a teaspoonful of vanilla extract

Method

1. 1

   Beat butter and sugar, then add eggs.

2. 2

   Mix in milk and flour with baking powder.

3. 3

   Bake in buttered plates for 15 minutes.

4. 4

   For the cream, beat yolks with flour and sugar, add to boiling milk, and cook for 15 minutes.

5. 5

   For icing, mix chocolate and sugar, beat egg whites, and combine.

6. 6

   Assemble cakes with cream and icing.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 313. The excerpt below is the record exactly as published.

Chocolate Cream Pie. This is made in three parts, — first the cake, then the cream, and finally the icing. To Make the Cake. — Beat half a cupful of butter to a cream, and gradually beat into it one cupful of powdered sugar. Beat two eggs till light, and then beat them into the sugar and butter. Add half a cupful of milk and two level cupfuls of sifted flour, with which has been mixed a teaspoonful and a half of baking-powder. Beat this mixture quickly and vigorously, and pour into four deep tin plates that have been well buttered. Spread the batter evenly in the plates, and bake in a moderate oven for a quarter of an hour. Carefully remove the cakes from the tins, and put them on earthen plates. To Make the Cream. — Beat together the yolks of two eggs, one table-spoonful of flour, and two table-spoonfuls of sugar. Put a cupful of milk into a double-boiler, and 598 MISS PARLOA'S KITCHEN COMPANION. when it boils, add the beaten mixture and half a salt- spoonful of salt. Stir constantly until the mixture be- comes smooth; then cover, and cook for fifteen minutes, stirring frequently. On taking from the fire add half a teaspoonful of vanilla extract. To Make Chocolate Icing. — Mix six table-spoonfuls of grated chocolate and half a cupful of powdered sugar. Beat to a stiff, dry froth the whites of those two eggs whose yolks were used in making the cream, and grad- ually beat into them a cupful of powdered sugar and a teaspoonful of vanilla extract. Put the mixture of chocolate and sugar into a small frying-pan, and add two table-spoonfuls of water

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