vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream Prune Pie
From The national course in home economics, 1917
Serves 4
Flavor with pineapple.
Presented as published in 1917. 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
577Calories
7 gProtein
137 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories577 kcal
Protein6.6 g
Carbohydrates137 g
Fiber6.2 g
Sugars115 g
Total Fat4.2 g
Saturated Fat1.3 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol140 mg
Sodium56 mg
Potassium690 mg
Calcium59 mg
Iron1.5 mg
Magnesium40 mg
Phosphorus134 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0.8 mcg
Vitamin C0.5 mg
Vitamin A94 mcg
Vitamin E0.8 mg
Vitamin K52 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.7 mg
Folate21 mcg
Choline119 mg
Caffeine0 mg
Water55 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 149. The excerpt below is the record exactly as published.
CREAM PRUNE PIE. Foi two pies, wash and stew two cups of prunes, then rub through a colander. Add three cupfuls of sweet cream, the beaten yolks of three eggs, one and one-half cupfuls of sugar, the beaten whites of the eggs and flavor with pineapple. Bake with an under crust. Cover with the beaten whites of two eggs and two tablespoonfuls of sugar
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