Chocolate Pie

Ingredients

• four level tablespoonfuls of chocolate
• one and one-half pints of boiling water
• three tablespoonfuls of corn starch
• one-half pint of cold milk
• one-half tea-spoonful of salt
• the yolks of three eggs
• six heaping tablespoonfuls of sugar
• one of butter

Method

1. 1

   Combine all ingredients, stirring rapidly, and let cook well.

2. 2

   Make the bottom crust, bake, then pour in the mixture.

3. 3

   Beat the whites to a stiff froth with sugar and let brown.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 116. The excerpt below is the record exactly as published.

the yelks of three eggs. Stir well together, and bake in a puff' paste. Make a meringue of the whites, place on the top, return to the oven to brown. Mrs. Lucie Keith. BUTTERMILK PIE. Take the yelks of four eggs, one tea-cupful of sugar, one- half cupful of flour, one-half tea-spoonful of soda, two table- spoonfuls of butter, one pint of buttermilk. Flavor with nutmeg, lemou, or vanilla. Make a meringue, and brown The New Kentucky Some Cook Book. 229 slightly. This quantity makes three pies, and they are de- licious. Mrs, Dr. Walt.. PUMPKIN PIE. Take one cupful of butter, two cupfuls of sugar, three cupfuls of pumpkin, five eggs, milk enough to make it the proper consistency. Flavor with nutmeg. Mrs. J. F. Eobixsox. PUMPKIN PIE WITHOUT EGGS. Pare a small pumpkin, remove the seeds, and steam until done. Mash fine and strain through a colander, beat in one-quarter of a pound of butter, three pints of rich milk, or enough to thin it to the proper consistency, sweeten to taste, add two table-spoonfuls of ground cinnamon, one ta- ble-spoonful of ginger, and two tea-spoonfuls of salt. This receipt may be used for either pumpkin or cashaw. Mrs. Thomas Jackson. RHUBARB PIE. Cut the rhubarb into pieces an inch long, put them in a stew-pan with some water. Cook until soft, then add the juice of one lemon and a little of the rind, and sugar to taste. Let all cook for a few moments, then put into the crust, and bake. With or without upper crust. Miss Allie Bascom. JAM PIES. Take one tea-cupful of jam, one tea-cupful of cream, three- fourths of a cupful of butter, one cupful of sugar, the yelks of five eggs. Make a meringue of the whites, and flavor with vanilla. Mrs. Adxa Wadsworth. CINNAMON PIE. Take one cupful of sugar, one cupful of water, two table- spoonfuls of corn starch, one table-spoonful of butter, one table-spoonful of cinnamon, the yelks of two eggs. Make a meringue of the whites. Mrs. Keith. 230 The New Kentucky Home Cook Boole. CHOCOLATE PIE. To four level table-spoonfuls of chocolate add one and one-half pints of boiling water, and let it boil for fifteen minutes. Put three table-spoonfuls of corn starch into one- half pint of cold milk, and let it soak until dissolved, then add one-half tea-spoonful of salt. In the meantime, beat the yelks of three eggs, six heaping table-spoonfuls of sugar, and one of butter

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