vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Pie (Mrs. Earl O. Stewart)
From The Monmouth Baptist ladies' cook book, 1907
Serves 2
Presented as published in 1907. 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
492Calories
11 gProtein
82 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories492 kcal
Protein11 g
Carbohydrates82 g
Fiber1.1 g
Sugars68 g
Total Fat13 g
Saturated Fat6.4 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol213 mg
Sodium129 mg
Potassium472 mg
Calcium328 mg
Iron1.3 mg
Magnesium55 mg
Phosphorus362 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D3.3 mcg
Vitamin C0.1 mg
Vitamin A143 mcg
Vitamin E0.6 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.4 mg
Folate26 mcg
Choline183 mg
Caffeine2.3 mg
Water237 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 142. The excerpt below is the record exactly as published.
CHOCOLATE PIE. Mrs. Earl O. Stewart. Two cupfuls of milk, yolks of two eggs, six table- spoons of sugar, four tablespoons of grated chocolate and two tablespoons cornstarch. Let milk and sugar come to boiling point, add corn starch wet up in milk, then chocolate, a teaspoon of vanilla extract
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