Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Cream Pie
From The national course in home economics, 1917
Serves 4
Ensure the puff paste is baked before adding the filling.
Presented as published in 1917. 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
355Calories
11 gProtein
57 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories355 kcal
Protein11 g
Carbohydrates57 g
Fiber0.3 g
Sugars56 g
Total Fat9.9 g
Saturated Fat4.5 g
Monounsaturated Fat3 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol201 mg
Sodium118 mg
Potassium272 mg
Calcium181 mg
Iron1.3 mg
Magnesium28 mg
Phosphorus230 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate24 mcg
Choline170 mg
Caffeine1.7 mg
Water146 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 151. The excerpt below is the record exactly as published.
CHOCOLATE CREAM PIE. Heat one pint of milk to scalding, add one-third of a cake of Baker's chocolate, beat the yolks of four eggs with one coffee-cupful of sugar, then add the milk and the whites of the eggs last. Flavor with vanilla. A puff paste should be made for this
Cook this with the app: pantry check, scaling, and the assistant.