vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Pies
From Miss Parloa's new cook book and marketing guide, 1880
Serves 1
The cake should always be fresh.
Presented as published in 1880. 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
1090Calories
16 gProtein
209 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories1090 kcal
Protein16 g
Carbohydrates209 g
Fiber4.2 g
Sugars202 g
Total Fat23 g
Saturated Fat11 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol373 mg
Sodium150 mg
Potassium356 mg
Calcium84 mg
Iron6.2 mg
Magnesium95 mg
Phosphorus298 mg
Zinc3.7 mg
Copper0.9 mg
Manganese1.1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.2 mg
Vitamin K2.7 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.4 mg
Folate54 mcg
Choline305 mg
Caffeine20 mg
Water79 g
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 126. The excerpt below is the record exactly as published.
Chocolate Pies. Make plain cup cake, and bake in Washington-pie plates, having the cake thick enough to split. After splitting, spread one half with a filling made as below, place the top piece on, and sprinkle with powdered sugar. The cake should always be fresh. Filling : One square of Baker's chocolate, one cupful of sugar, the yolks of two eggs, one-third of a cupful of boiling milk. Mix scraped chocolate and sugar together ; then add, very slowly, the boiling milk, and then the eggs, and simmer ten minutes, being careful that it does not burn. Flavor with vanilla
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