Dessert
Chocolate pie (No. 1)
Chocolate pie (No. 1), preserved from Marion Harland’s 1903 cookbook with ingredient cues including make a custard by pouring two cupfuls of scalding milk gradually upon three eggs tha.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Make a custard by pouring two cupfuls of scalding milk gradually upon three eggs that have been beaten well with four tablespoonfuls of sugar.
- Return to the fire, stir in a half-cupful of grated sweet-chocolate, remove from the fire, add a teaspoonful of vanilla, and pour the mixture into a pie-plate lined with puff paste.
Historical transcription
Source method
- 1
Make a custard by pouring two cupfuls of scalding milk gradually upon three eggs that have been beaten well with four tablespoonfuls of sugar. Return to the fire, stir in a half-cupful of grated sweet-chocolate, remove from the fire, add a teaspoonful of vanilla, and pour the mixture into a pie-plate lined with puff paste. Bake until “set.”
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.