Chocolate Pie

Ingredients

• One coffee-cup milk
• 4 cup sugar
• 2 tablespoons grated chocolate
• 3 egos
• 1 dessertspoon corn starch
• 1/2 teaspoon salt
• vanilla

Method

1. 1

   Bake as cream pie.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 34. The excerpt below is the record exactly as published.

CHOCOLATE PIEW—Make paste and cook, yolks of 2 eggs, 1 bar chocolate, 1 tablespoon corn starch dissolved in warm water, 2 teacups sweet milk, 4 tablespoons brown sugar, vanilla to taste. After all is dissolved put in a double boiler and boil. Put whites of eggs on top. RS. T. R. PARKER. LEMON PIE.—Juice and grated rind of 2 lemons, 24 level tablespoons corn starch, 3 cups boiling water, 2 cups sugar, 4 egos. Beat yolks of eggs light, add sugar, corn starch and hot water. Beat all together until perfectly smooth. Cook the mixture in a double boiler, then turn it into an undercrust previously baked. Before baking crust pick with a fork to prevent blistering. Meringue :—Use the whites of the eggs with 3 tablespoons powdered sugar. Mrs. JAMES VAIR. LEMON FILLING FOR TARTS.—One grated lemon, 1 cup sugar, 1 small piece butter, 1 egg, 1 small teaspoon flour. SPONGE LEMON PIE.—One egg, 4 cup sugar, 3 tablespoons cold water, 1 cup flour, 1 teaspoon baking PIES. vB powder. Bake in quick oven. When cold cut in half, This makes 2 pies. Filling :—Two lemons, juice and grated rind, 1 table- spoon flour, 1 tablespoon corn starch. Pour over this 14 cups boiling water. Then add 2 cups white sugar, yolks ot 3 eggs, a little butter, and a pinch of salt. Put in a Farina boiler and boil till it thickens. Mrs. 8. M. WELLs. LEMON PIE.—Grate 1 lemon, add 1 cup sugar, 1 cup water, and when boiling add 3 dessertspoons of corn starch, mixed with cold water. Boil until thick. Line a pie plate with a rich crust. Bake crust first, then when lemon is cold spread on the crust. Beat white of 1 egg, add 3 table- spoons sugar, spread on pie and brown in oven. Mrs. C. H. CLARK. COCOANUT PIE.—One cocoanut grated, 4 cup butter, 1 cup sugar, 4 cup milk, 4 eggs beaten separately, rind and juice of 1 lemon, little salt. Mix well together. This is sufficient for 3 pies. Bake with 2 crusts. Delicious if served with whipped cream. Mrs. Justin EDWARDS. FLORENTINES.—Roll puff paste to the thickness of + inch and lay it on a thin baking tin; spread over it a layer of green gage or any other preserve and bake in a moderate oven. Take out, and when partially cold, have whipped some whites of egos and sugar; spread over the preserve and strew with chopped almonds and sugar. Put back in the oven till the whip is stiff. Before it is quite cold cut into diamonds. Mrs. JAMES Hoaa. CREAM PIE.—Two eggs, keep the whites out for frosting, 4 cup white sugar, piece butter size of an egg, 2 tablespoons flour mixed smooth with a little water, one large cup sweet milk. Boil until the consistency of custard and 92 PIES. flavor with vanilla. Bake your crust before putting in the filling. Mrs. JAMES Hoaa. CREAM PIE.—T «0 eggs, whites kept for icing, 1 cup sugar, 1 tablespoon corn starch, 2 cups milk. Boil to- gether and flavor to taste. Line pie plate with crust and bake. Then put in cream when cold. Beat whites of eges with little sugar and put on top. Mrs. Justin EDWARDS. CHOCOLATE PIE.—One coffee-cup milk, 4 cup sugar, 2 tablespoons grated chocolate, 3 egos, whites reserved for meringue, | dessertspoon corn starch

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