Dessert
Chocolate pie (No. 2)
Marion Harland’s original method for Chocolate pie (No. 2), retained as a source transcription for modern discovery.
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.
- One pint of milk;
- one cupful of sugar;
- yolks of two eggs;
- two tablespoonfuls of grated chocolate.
- Make a meringue of the whites of the eggs and a tablespoonful of sugar and spread on the top of the pie to brown.
Historical transcription
Source method
- 1
One pint of milk; one cupful of sugar; yolks of two eggs; two tablespoonfuls of grated chocolate. Mix, and bake in an open crust. Make a meringue of the whites of the eggs and a tablespoonful of sugar and spread on the top of the pie to brown.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.