vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Custard Pie No. 1
From Original White House Cookbook, 1887
Serves 4
When the custard is set, spread over it the whipped whites with sugar.
Presented as published in 1887. 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
454Calories
20 gProtein
57 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories454 kcal
Protein20 g
Carbohydrates57 g
Fiber1.6 g
Sugars38 g
Total Fat16 g
Saturated Fat7.5 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol308 mg
Sodium468 mg
Potassium518 mg
Calcium420 mg
Iron9.5 mg
Magnesium51 mg
Phosphorus418 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3.8 mcg
Vitamin C0 mg
Vitamin A198 mcg
Vitamin E0.9 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.3 mg
Folate68 mcg
Choline268 mg
Caffeine1.3 mg
Water369 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 209. The excerpt below is the record exactly as published.
CHOCOLATE CUSTARD PIE. No. 1. One-quarter cake of Baker’s chocolate, grated; one pint of boiling water, six eggs, one quart of milk, one-half cupful of white sugar, two tea- spoonfuls of vanill
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