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Dessert

Blanche Kammerer

A chocolate cream pie made with bitter chocolate, sugar, milk, flour, salt, and egg, baked in a pie crust.

From an old cookbook · modernised transcription
By Paidar, Marie, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Blanche Kammerer

Ingredients

Directions

Make the filling

  1. Mix five tablespoons bitter chocolate with four tablespoons flour, one-half cup sugar, one-fourth teaspoon salt.

  2. Add two cups scalded milk, stirring constantly.

  3. Boil fifteen minutes.

  4. Add one well beaten egg and cook two minutes.

Assemble and finish

  1. Pour into baked pie crust.

  2. When cool, cover with sweetened whipped cream.

Nutrition, whole recipe (rough)

937Calories
29 gProtein
29 gFat
138 gCarbs

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0
Pienot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Paidar, Marie, Mrs., [from old catalog] comp. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Milk + teatop 11% of all pairs
    Smell alikemoderate
    Cooked together738 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  3. Chocolate + teatop 11% of all pairs
    Smell alikemoderate
    Cooked together163 recipes

    Shared aroma: 2-ethyl-3,6-dimethylpyrazine (roasted, nutty).

  4. Chocolate + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Bitter chocolate
Provides the chocolate flavor and deep color of the filling.
Flour
Thickens the milk mixture so the filling sets into a firm custard.
Sugar
Sweetens the filling and balances the bitterness of the chocolate.
Milk
Forms the liquid base that the flour thickens into a creamy filling.
Egg
Adds richness and helps the filling set further when cooked.

The step that matters

Stirring while adding the scalded milk. Stirring constantly keeps the flour and chocolate mixture smooth so lumps do not form as the starch hydrates and thickens.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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