vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream Prune Pie
From The Henderson cook book, 1914
Serves 3
Presented as published in 1914. 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
811Calories
13 gProtein
122 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories811 kcal
Protein13 g
Carbohydrates122 g
Fiber11 g
Sugars80 g
Total Fat35 g
Saturated Fat18 g
Monounsaturated Fat8.3 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol328 mg
Sodium114 mg
Potassium1275 mg
Calcium150 mg
Iron2.6 mg
Magnesium75 mg
Phosphorus281 mg
Zinc1.7 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D1.3 mcg
Vitamin C0.9 mg
Vitamin A166 mcg
Vitamin E1.4 mg
Vitamin K92 mcg
Vitamin B60.4 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.9 mg
Folate37 mcg
Choline211 mg
Caffeine0 mg
Water143 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 43. The excerpt below is the record exactly as published.
CREAM PRUNE PIE. Soak and stew a pound of prunes. Press through a colan- der, adding just enough juice to moisten well. To each cupful of the pulp add 1 cupful of rich cream, the beaten yolks of 4 eggs, and 1-3 of a cupful of sugar
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