Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Pie
From Superior cook book, 1905
Serves 2
Presented as published in 1905. 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
407Calories
8 gProtein
69 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories407 kcal
Protein8.4 g
Carbohydrates69 g
Fiber0.5 g
Sugars66 g
Total Fat11 g
Saturated Fat4.8 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol290 mg
Sodium73 mg
Potassium257 mg
Calcium186 mg
Iron1.1 mg
Magnesium28 mg
Phosphorus247 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.5 mcg
Vitamin C0 mg
Vitamin A136 mcg
Vitamin E0.7 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate38 mcg
Choline231 mg
Caffeine1.1 mg
Water128 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 60. The excerpt below is the record exactly as published.
Chocolate Pie. One coffee cuj) uulk, % cofll'ee cup sugar, 2 tables]»oons grated chocolate, yolk^ of 3 eggs. Heat chocolate and uulk together in double boiler; add sugar and yolks beaten together to a cream, cook uidil thick stii'ring constantly; add vanilla
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