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Chocolate Pies
From How we cook in Tennessee .., 1906
Serves 4
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
426Calories
12 gProtein
61 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories426 kcal
Protein12 g
Carbohydrates61 g
Fiber2.1 g
Sugars56 g
Total Fat15 g
Saturated Fat7.9 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol201 mg
Sodium121 mg
Potassium359 mg
Calcium191 mg
Iron3.2 mg
Magnesium62 mg
Phosphorus274 mg
Zinc2.4 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K1.4 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.5 mg
Folate30 mcg
Choline174 mg
Caffeine10 mg
Water146 g
Estimated from matched ingredients across 4 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 Pies. — Four eggs, two cups sugar, half cup butter, four tablespoonfuls of grated chocolate, one and one-half pints of cream or rich milk, vanilla to taste ; cream butter and sugar, add to it three tablespoonfuls of sifted flour, then add well beaten yolks of eggs, chocolate and cream. Bake in rich puff paste. Beat the whites of eggs to a stiff froth; add three table- HOW WE COOK IN TENNESSEE. 195 spoons sugar and spread on pies. Return to oven and brown. Chocolate Pies. — Four eggs, one cup sugar, three heaping teaspoons flour, one pint milk and nearly two squares of Bak- er's chocola
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