Americandessertvegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Chocolate Pie
From How we cook in Tennessee .., 1906
Serves 2
Recipe by Miss Yandenbrook.
Presented as published in 1906. 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
358Calories
7 gProtein
70 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories358 kcal
Protein7.1 g
Carbohydrates70 g
Fiber1 g
Sugars57 g
Total Fat5.3 g
Saturated Fat1.8 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium106 mg
Potassium160 mg
Calcium41 mg
Iron1.7 mg
Magnesium33 mg
Phosphorus149 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C0.1 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate24 mcg
Choline148 mg
Caffeine2.3 mg
Water288 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 112. The excerpt below is the record exactly as published.
Chocolate Pie. — Four tablespoonfuls of grated chocolate, one pint of water, yolks of two eggs, two tablespoonfuls of corn starch, six tablespoons of sugar; boil until thick, adding one teaspoonful of extract
Cook this with the app: pantry check, scaling, and the assistant.