Chocolate Cream Pie

Ingredients

• one quart of milk
• the yolks of eight eggs
• one-half pound of sugar
• two ounces of corn starch
• two ounces of powdered cocoa
• one ounce of butter

Method

1. 1

   Dissolve corn starch in a little milk and stir into the yolks.

2. 2

   Heat milk with sugar, cocoa, and butter until boiling.

3. 3

   Pour into yolks and corn starch, and return to stove until thickened.

4. 4

   Fill a pre-baked pie crust with this cream, decorate with meringue, and brown in the oven.

5. 5

   Serve cold.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 206. The excerpt below is the record exactly as published.

Chocolate cream pie Coffee DINNER Oysters on half shell Potage Carpure Dill pickles. Lyon sausage Sand dabs, saute meuniere Roast chicken Cauliflower Hollandaise Potatoes au gratin Endives salad Coffee ice cream Anise toast Demi tasse Stewed pears with claret. Peel a dozen nice pears, put them in an earthen pot, add one pint of water, one-half pint of claret, one-half pound of sugar, and a piece of cinnamon stick. Cover the pot, and cook in oven for about two hours. Serve cold. Shrimp salad, Anastine. Six shallots, one-half stalk of celery, one-half can of pimentos, and some parsley. Chop all very fine, and put in salad bowl with two pounds of picked shrimps. Mix, and add one-half teaspoonful of salt, some fresh-ground black pepper, two spoonfuls of tarragon vinegar, and four spoonfuls of olive oil. Serve in a salad bowl, with leaves of lettuce around the sides ; and with hard-boiled eggs cut in four. Shirred eggs, Imperial. Cut fresh goose liver in small pieces, and fry in pan seasoned with salt and pepper. Then place the liver in a buttered shirred egg dish, break eggs on top, season with salt and pepper, and cook until the eggs are done. Breast of squab, au jus. Cut the breasts from four large squabs, season with salt and pepper, and roll in flour. Heat two ounces of butter in a saute pan, add the breasts, and fry for ten minutes. Place the breasts on a platter, and put in the pan one spoonful of meat extract and one-half cup of stock. Season with salt and pepper, reduce one-half by boiling, and pour over the squab. Sprinkle with chopped parsley. Chocolate cream pie. One quart of milk, the yolks of eight eggs, one- half pound of sugar, two ounces of corn starch, two ounces of powdered cocoa, and one ounce of butter

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