Prune Filling for Pie
From Foods that will win the war, 1918
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
8183Calories
40 gProtein
2196 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories8183 kcal
Protein40 g
Carbohydrates2196 g
Fiber129 g
Sugars1720 g
Total Fat9.6 g
Saturated Fat1.6 g
Monounsaturated Fat1 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium854 mg
Potassium13304 mg
Calcium963 mg
Iron17 mg
Magnesium760 mg
Phosphorus1254 mg
Zinc14 mg
Copper5.1 mg
Manganese5.4 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A708 mcg
Vitamin E7.8 mg
Vitamin K1080 mcg
Vitamin B63.7 mg
Vitamin B120 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)3.4 mg
Niacin (B3)34 mg
Folate73 mcg
Choline184 mg
Caffeine0 mg
Water1099 g
As published
This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 25. The excerpt below is the record exactly as published.
PRUNE FILLING FOR PIE 4 lb. pitted prunes 1 cup water 4 cup corn syrup, or 2 teaspoons lemon rind 2 tablespoons sugar + tablespoon fat 1 tablespoon cornstarch Wash and scald prunes. Soak ten mfnutes in the water. Simmer . until tender. Rub through colander. Add other ingredients, well blended. Bring to boiling point. Use as filling for pastry. APPLE AND DATE FILLING 2 cups apples 1 tablespoon fat
Cook this with the app: pantry check, scaling, and the assistant.