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Prune Pie
From How we cook in Tennessee .., 1906
Serves 3
Presented as published in 1906. 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
669Calories
3 gProtein
176 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories669 kcal
Protein3.3 g
Carbohydrates176 g
Fiber11 g
Sugars137 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.2 mg
Potassium1109 mg
Calcium68 mg
Iron1.4 mg
Magnesium63 mg
Phosphorus104 mg
Zinc0.7 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A59 mcg
Vitamin E0.7 mg
Vitamin K90 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.8 mg
Folate6 mcg
Choline15 mg
Caffeine0 mg
Water126 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 114. The excerpt below is the record exactly as published.
Prune Pie. — Stew one pound prunes till tender, remove seed, add a little sugar; spread over this a meringue of whites of three eggs and three tablespoons sugar ; make a custard of yolks of three eggs, one cup sugar, half pint water
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