Americandessertvegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Chocolate Pie
From The Henderson cook book, 1914
Serves 2
— Mrs. O. P. Shell.
Presented as published in 1914. 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
432Calories
7 gProtein
89 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories432 kcal
Protein6.7 g
Carbohydrates89 g
Fiber2.9 g
Sugars43 g
Total Fat5.9 g
Saturated Fat1.9 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1.2 g
Cholesterol184 mg
Sodium553 mg
Potassium104 mg
Calcium175 mg
Iron17 mg
Magnesium21 mg
Phosphorus113 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A65 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4 mg
Folate89 mcg
Choline146 mg
Caffeine0.6 mg
Water205 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 41. The excerpt below is the record exactly as published.
CHOCOLATE PIE. One tablespoon of grated chocolate, 1 pint of boiling water. Let it simmer for a few minutes, then take the yolks of 2 eggs, 2 tablespoons of corn starch, 6 tablespoons of sugar
Cook this with the app: pantry check, scaling, and the assistant.