Chocolate Mint Pie
From Our favorite recipes (Stake Relief Society, 1954), 1954
Presented as published in 1954. 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
1148Calories
27 gProtein
221 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories1148 kcal
Protein27 g
Carbohydrates221 g
Fiber1.3 g
Sugars202 g
Total Fat20 g
Saturated Fat6.3 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat4 g
Omega-30.1 g
Cholesterol744 mg
Sodium1726 mg
Potassium312 mg
Calcium194 mg
Iron12 mg
Magnesium33 mg
Phosphorus413 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)2.1 mg
Folate126 mcg
Choline591 mg
Caffeine0 mg
Water367 g
As published
This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 25. The excerpt below is the record exactly as published.
CHOCOLATE MINT PIE 1 envelope gelatin é teaspoon salt = cup cold water Few drops peppermint 2 squares of chocolate Peppermint candy stick 4 eggs — erushed 1 cup sugar 5 cup boiling water
Cook this with the app: pantry check, scaling, and the assistant.