Chocolate Pie
From Carolina cookery from Quaker kitchens, 1924
Meringue uses the whites of three eggs.
Presented as published in 1924. 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
1075Calories
24 gProtein
223 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories1075 kcal
Protein24 g
Carbohydrates223 g
Fiber7.8 g
Sugars202 g
Total Fat29 g
Saturated Fat6.7 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol589 mg
Sodium221 mg
Potassium877 mg
Calcium118 mg
Iron7.2 mg
Magnesium145 mg
Phosphorus497 mg
Zinc3.7 mg
Copper1.1 mg
Manganese1.1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K1.1 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.3 mg
Folate91 mcg
Choline444 mg
Caffeine20 mg
Water118 g
As published
This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 31. The excerpt below is the record exactly as published.
3 eggs Vanilla 1 cup sugar 1 heaping tbs. flour 4 tbs. cocoa 1% cups sweet milk 1 tbs. butter
Cook this with the app: pantry check, scaling, and the assistant.