Chocolate Pie
From Principles of cooking, 1914
Serve cold.
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
1210Calories
26 gProtein
206 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories1210 kcal
Protein26 g
Carbohydrates206 g
Fiber2.3 g
Sugars162 g
Total Fat31 g
Saturated Fat9.5 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol58 mg
Sodium536 mg
Potassium909 mg
Calcium612 mg
Iron1.8 mg
Magnesium109 mg
Phosphorus594 mg
Zinc2.6 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D4.7 mcg
Vitamin C0.2 mg
Vitamin A156 mcg
Vitamin E3.1 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)0.8 mg
Folate1.5 mcg
Choline88 mg
Caffeine4.5 mg
Water485 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 72. The excerpt below is the record exactly as published.
Chocolate Pie. — Mix four tablespoons of cornstarch, one half cup of sugar, four tablespoons of grated chocolate, one eighth teaspoon of salt, add three egg yolks and two cups of milk, and cook until it thickens, stirring constantly. Add one teaspoon of vanilla
Cook this with the app: pantry check, scaling, and the assistant.