vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Pie
From Royal Victoria cook book, 1900
Serves 8
Presented as published in 1900. 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
61Calories
1 gProtein
10 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories61 kcal
Protein0.8 g
Carbohydrates9.7 g
Fiber0.2 g
Sugars8.2 g
Total Fat2.1 g
Saturated Fat1 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol46 mg
Sodium4.8 mg
Potassium31 mg
Calcium13 mg
Iron0.4 mg
Magnesium5.4 mg
Phosphorus23 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A16 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate6.3 mcg
Choline35 mg
Caffeine1.3 mg
Water2.4 g
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
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