Prune and Raisin Pie

Name: Prune and Raisin Pie
Ingredients: three-fourths pound stewed prunes; one and one-half cups seedless raisins; one cup sugar; lemon juice from one-half lemon

From Durham cook book ..., 1921

Recipe by Miss Jennie Dawson.

Presented as published in 1921. 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

2019Calories

14 gProtein

530 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories2019 kcal

Protein14 g

Carbohydrates530 g

Fiber13 g

Sugars387 g

Total Fat2.3 g

Saturated Fat0.4 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium83 mg

Potassium3369 mg

Calcium263 mg

Iron9.2 mg

Magnesium177 mg

Phosphorus408 mg

Zinc1.9 mg

Copper1.5 mg

Manganese1.2 mg

Vitamin D0 mcg

Vitamin C26 mg

Vitamin A88 mcg

Vitamin E0.4 mg

Vitamin K9.9 mcg

Vitamin B61.2 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.5 mg

Niacin (B3)5.6 mg

Folate24 mcg

Choline34 mg

Caffeine0 mg

Water322 g

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 48. The excerpt below is the record exactly as published.

PRUNE AXD RAISIN PIE. Three-fourths pound stewed prunes, one and one-half cups seedless raisins, one cup sugar, lemon juice from one-half lemon

Cook this with the app: pantry check, scaling, and the assistant.