Chocolate Pie
From Purity flour cookbook, 1917
Presented as published in 1917. 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
As published
This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 18. The excerpt below is the record exactly as published.
CHOCOLATE PIE 1 cup milk. 2 tablespoons grated chocolate. i cup sugar. Yolks of 2 eggs. 1 teaspoon Purity Flour. Heat chocolate and milk together. Mix Purity Flour in a tablespoon of cold milk and add to hot mixture. Add sugar and the yolks of eggs beaten to a cream. Flavor with vanilla, bake with under-crust, spread beaten whites on top and put in oven till light brown. SQUASH PIE Pare squash, cut into pieces, steam until soft, rub through a coarse sieve. 2 cups squash, i cup sugar. Juice and grated rind of i lemon. J nutmeg grated, i tablespoon ginger. i tablespoon cinnamon. i teaspoon salt. i cup cream. 2 eggs. li pints milk. Mix squash, sugar and spices with the cream. Beat eggs and add to the milk. Combine the mixtures. Line a dish with pastry and fill with the mixture. make 2 deep pies or 3 shallow ones. Bake until the filling is set. This will RAISIN PIE 3 package seeded raisins. IJ cups water. 1 cup sugar
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