Chocolate Cream Pie

Ingredients

• 2 chocolate
• 1/2 cup cornstarch
• 1 teaspoon Crisco
• 1 pint milk
• 2 egg whites
• 1/2 cup sugar
• 3 egg yolks
• 1/4 teaspoon salt
• 1 tablespoon vanilla

Method

1. 1

   Melt chocolate, add sugar, cornstarch, egg yolks, salt, and Crisco.

2. 2

   Mix with milk and cook until thick.

3. 3

   Pour into crust, top with beaten egg whites, and bake.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 135. The excerpt below is the record exactly as published.

1 teaspoon Crisco, on the back part of range until soft enough to rub through a sieve. Crisco a mold well and line thickly with pulp, then add layer of apple sauce colored pink with currant jelly; then another layer chestnuts and again a layer of apple sauce. Over this squeeze some lemon juice, and bake in quick oven. Turn out on platter, and surround with whipped ‘cream, colored with little currant jelly. October 28 Shrimp Canapes Roast Mutton, Onion Sauce *Celeriac Sweet Potatoes Corn Salad Pumpkin Pie Coffee *Celeriac—Well wash and peel the celeriac. Cut them in quarters and boil in boiling salted water until quite tender. Drain well and ar- range in a hot dish and pour egg sauce over them. For egg sauce, blend 2 tablespoons Crisco with 2 tablespoons flour, add 1 cup milk and stir till boiling, add seasoning of salt and pepper and boil for 8 minutes, stirring all the time, then add 2 hard-cooked eggs rubbed through a sieve, mix well and serve. A Calendar of Dinners October 29 Cream of Spinach Soup Baked White Fish, Caper Sauce Rice Croquettes String Beans Celery Boiled Dressing *Chestnut Tarilets Coffee *Chestnut Tartlets—Boil and mash 1 pint chestnuts, add 14 cup each creamed Crisco and cream, | beaten yolk, 1% cup powdered sugar, little salt, and 114 cups milk. Cover in- verted small tartlet tins with Crisco pastry, bake, and fill with mixture, and bake again. October 30 Brussels Sprout Soup * Rabbit, ala Marengo Parisian Potatoes Braised Celery Lettuce, French Dressing Prune and Rice Meringues Coffee *Rabbit, a la Marengo—Cut up 1 rabbit into neat joints. Melt % cup Crisco in saucepan, put in rabbit.and fry it quickly till browned, add 2 chopped small onions, and fry for a few minutes, pour off any fat into another pan, add to rabbit 1 cup brown sauce, 2 chopped tomatoes, 8 button mushrooms, seasoning of salt, pepper, and paprika. Put on lid and simmer gently 1 hour. Arrange rab- bit on hot dish, put mushrooms in heaps round with thin lemon slices, season gravy and pour it over. October 31 ; Clear Soup *Braised Duck with Turnips Riced Potatoes Spinach Orange Salad Goblin Cakes Nuts Candies Custard Souffle, Vanilla Sauce Coffee *Braised Duck with Turnips—Wash and cut 2 carrots, 2 stalks celery, 2 turnips, 1 onion in large pieces, put them in pan on these place 4 slices ham, then 1 duck trussed for roast- ing, 1 bunch parsley, 2 cups water, dust nutmeg, pepper, and salt. Lay 217 A Calendar of Dinners Criscoed paper over top, then lid, and simmer | hour or till duck is ten- der. Melt 3 tablespoons Crisco in a pan, add 1 dozen small peeled tur- nips and toss till they are golden color. When duck is cooked, remove strings and skewers. Put on hot dish, and arrange turnips round. Season gravy and strain over duck. November 1 Irish Stew Baked Rice Lima Beans Macedoine Salad *Chocolate Cream Pie Coffee squares *Chocolate Cream Pie—2 chocolate, % cup cornstarch, 1 tea- spoon Crisco, 1 pint milk, 2 egg whites, % cup sugar, 3 egg volks: yy teaspoon salt, and 1 tablespoon vanilla

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