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Plum Pie (Tourte aux Prunes) a l’Americaine
From The Swedish, French, American cook book, 1918
Serves 8
A little speck of clove improves flavor.
Presented as published in 1918. 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
200Calories
2 gProtein
51 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories200 kcal
Protein1.6 g
Carbohydrates51 g
Fiber3.1 g
Sugars47 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2 mg
Potassium354 mg
Calcium16 mg
Iron0.4 mg
Magnesium16 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A38 mcg
Vitamin E0.6 mg
Vitamin K14 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate11 mcg
Choline4.3 mg
Caffeine0 mg
Water255 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 564. The excerpt below is the record exactly as published.
lum Pie ( Tourte aux Prunes ) a l’Americaine Put two quarts plums on stove with one cup sugar and two cups water. Let simmer — skimming repeatedly until the syrup be¬ comes nice and glossy. Leave in the juice until cold, then remove the stones. Line the pie plate with pie crust, put the plums into the crust. Cut fancy strips of the pie crust and put them in checks across the pie. Put in oven, bake until well done. A little speck of clove
Cook this with the app: pantry check, scaling, and the assistant.