Chocolate Pie
From The Wilson cook book, 1941
Presented as published in 1941. 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
2678Calories
22 gProtein
555 gCarbs
89 gFat
Full nutrition (34 nutrients)
Calories2678 kcal
Protein22 g
Carbohydrates555 g
Fiber8.3 g
Sugars334 g
Total Fat89 g
Saturated Fat13 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol151 mg
Sodium623 mg
Potassium586 mg
Calcium348 mg
Iron21 mg
Magnesium119 mg
Phosphorus309 mg
Zinc2 mg
Copper0.7 mg
Manganese1 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E4.2 mg
Vitamin K4.6 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.5 mg
Folate64 mcg
Choline29 mg
Caffeine24 mg
Water361 g
As published
This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 26. The excerpt below is the record exactly as published.
Chocolate Pie (2 Pies) 2 oz. chocolate (Baker’s) 1% cups sugar 1 cup boiling water 12 stick butter Cook until mixed thoroughly. 1% cup corn starch dissolved in % cup milk. Add to other ingredients and cook until thick. Cool, add 4 beaten egg yolks
Cook this with the app: pantry check, scaling, and the assistant.