Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pint of milk on stove
- 1 square of chocolate allowed to dissolve in milk
- 3 tablespoons of sugar
- one cup of sugar
- 3 tablespoonfuls of chocolate
- four tablespoons of grated chocolate
- 1 pint of boiling water
- 6 tablespoons of sugar
- 2 tablespoons of cornstarch
- 1 pint of milk
- 1 pint of milk to the boiling point
- 2 tablespoons of corn
- 1 cup of sugar
- a cup of sugar
- a pint of milk to boil
- a cup of flour previously
- 2 eggs
- 1 heaping tablespoon of cornstarch together
- 83 one cup of sugar
- 3 large tablespoonfnlfi of floui
- 1 egg well beaten
- 2 whites of eggs
- 2 eggs in a dish
- one way until it thickens
- salt
Directions
Put 1 pint of milk on stove, beat the yolks of 2 eggs and stir in milk, add a little salt, 1 square of chocolate allowed to dissolve in milk. Mix half a cup of sugar and 1 heaping tablespoon of cornstarch together, stir in when milk is hot. Flavor with vanilla, and put in a bailed crust. Beat whites of eggs to a stiff froth and add 3 tablespoons of sugar. Flavor with vanilla, spread on pie and brown in oven.
Mrs. E. C. Buck.
THE USEFUL COOK BOOK 83
One cup of sugar; 3 large tablespoonfnlfi of floui'; 3 tablespoonfuls of chocolate. Stir together dry, then stir it into 11/^ cups of boiling water, boil for a few minutes, stirring all the time, then pour into baked crust and ice. Mrs. Hattie Cakpen'tee.
Four tablespoons of grated chocolate; 1 pint of boiling water; yolks 2 eggs; 6 tablespoons of sugar; 2 tablespoons of cornstarch. Mix, stir and cook until thick, season with vanilla. Put on baked crust, and use whites of eggs for meringue. Mrs; Geo. A. Dueling.
COENSTAECH PIE. Make a rich crust and bake in plate. Scald 1 pint of milk, add 2 tablespoons of cornstarch, 1 egg well beaten, a little salt;. sugar to taste. When cooked add flavoring, either lemon or vanilla. Put in crust, make a frosting with whites of 2 eggs (1 will do), and 2 or 3 tablespoons of sugar. Spread over, eat cold. Jennie Northrup.
CEBAM PIE. Heat 1 pint of milk to the boiling point; add 2 tablespoons of corn- , starch, half a cup of sugar, 2 eggs, flavor with vanilla. Bake an under crust first, then pour in the above. Use the 2 whites of eggs for frost- - ing; set in oven for few minutes. Mrs. Laura Furman.
BOSTON CEEAM PIE. Put on a pint of milk to boil. Break 2 eggs in a dish, add 1 cup of sugar and half a cup of flour previously, mixed. After beating well stir into milk just as it begins to boil, add small piece of butter, and stir one way until it thickens. Wlien a little cool flavor to taste. Fill pastry shell. Mes. H. p. O'Neill.