Chocolate Pie
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
1390Calories
33 gProtein
244 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories1390 kcal
Protein33 g
Carbohydrates244 g
Fiber2.2 g
Sugars215 g
Total Fat33 g
Saturated Fat13 g
Monounsaturated Fat12 g
Polyunsaturated Fat5.1 g
Omega-30.1 g
Cholesterol932 mg
Sodium366 mg
Potassium508 mg
Calcium158 mg
Iron6.9 mg
Magnesium73 mg
Phosphorus557 mg
Zinc3.8 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A401 mcg
Vitamin E2.8 mg
Vitamin K3 mcg
Vitamin B60.4 mg
Vitamin B122.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.4 mg
Folate118 mcg
Choline735 mg
Caffeine12 mg
Water193 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 30. The excerpt below is the record exactly as published.
CHOCOLATE PIE. 3 tbsp. cornstarch or 4 c. flour. 1 oz. chocolate. 1 c. sugar. Yolks of 3 eggs. © 13 c. hot milk. Whites of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.