Americandessert
Chocolate Cream Pie
From Boston Cooking-School cook book, 1896
Serves 4
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 259. The excerpt below is the record exactly as published.
CHOCOLATE CREAM PIE 3 squares chocolate VW teaspoon salt 21% cups cold milk 4 egg yolks, slightly beaten 4 tablespoons flour 2 tablespoons butter 1 cup sugar 2 teaspoons vanilla Scald milk with chocolate. Beat until mixture is smooth. Com- bine flour, sugar, and salt. Add to egg yolks. Pour small amount of chocolate mixture over egg mixture, stirring vigorously. Return to double boiler and cook until thickened, stirring constantly. Add butter and vanilla. Cool. Pour into baked pie shell* and cover with Meringue II* or whipped cream. GERMAN CHEESE PIE OR CHEESE CAKE German Sweet Pastry (p. 623) 2 eggs 1% pounds dry or pressed cottage cheese 2 tablespoons cornstarch Ys pint sour cream 1 teaspoon vanilla 34 cup sugar Cinnamon and sugar Roll out pastry and line pie plate. Mix other ingredients, put | through ricer or coarse strainer 3 times. Fill pie and dust top lightly with cinnamon and sugar. Bake* in moderate oven (350° F.) about 50 minutes or until firm. Serve cold. * Pastry, p. 621. ‘To Bake Pies, p. 625. Meringues, p. 625. PIES 629 COFFEE CHIFFON PIE 1 tablespoon granulated gelatine 34 cup sugar 34 cup cold strong coffee 4% teaspoon salt
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