Chocolate Pie
From Raleigh recipe book, 1925
Mrs. W. B. Drake
Presented as published in 1925. 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
1239Calories
24 gProtein
219 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories1239 kcal
Protein24 g
Carbohydrates219 g
Fiber0.6 g
Sugars161 g
Total Fat31 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium192 mg
Potassium736 mg
Calcium602 mg
Iron0.4 mg
Magnesium60 mg
Phosphorus501 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E3.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline87 mg
Caffeine0 mg
Water461 g
As published
This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 27. The excerpt below is the record exactly as published.
CHOCOLATE PIE 2 squares chocolate grated 1 tablespoon Virginia Dare Ex- 1/2 cup sugar tract of vanilla Ys cup corn starch 2 egg whites 3 egg yolks 3 to 4 tablespoons sugar 2 cups milk
Cook this with the app: pantry check, scaling, and the assistant.