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Chocolate Pie

Name: Chocolate Pie
Yield: 24 servings
Cuisine: American
Ingredients: Piece of butter size of an egg; Y± cake Walter Baker's chocolate; yolks of 6 eggs; 3 cups sugar; 1 cup milk or cream; 1 tablespoon corn starch; 1 teaspoon vanilla

From The Henderson cook book, 1914

Serves 24

Recipe by Mrs. I. R. Bass.

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

158Calories

2 gProtein

26 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories158 kcal

Protein1.9 g

Carbohydrates26 g

Fiber0.2 g

Sugars25 g

Total Fat9.3 g

Saturated Fat2.8 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol68 mg

Sodium21 mg

Potassium37 mg

Calcium15 mg

Iron0.4 mg

Magnesium5.7 mg

Phosphorus36 mg

Zinc0.3 mg

Copper0 mg

Manganese0 mg

Vitamin D0.3 mcg

Vitamin C0 mg

Vitamin A20 mcg

Vitamin E0.1 mg

Vitamin K0.4 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0 mg

Folate6.2 mcg

Choline37 mg

Caffeine0.8 mg

Water16 g

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 41. The excerpt below is the record exactly as published.

CHOCOLATE PIE. Piece of butter size of an egg, Y± cake Walter Baker's chocolate, yolks of 6 eggs, 3 cups sugar, 1 cup milk or cream, 1 tablespoon corn starch, 1 teaspoon vanilla

Cook this with the app: pantry check, scaling, and the assistant.