vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Prune Pie
From The Monmouth Baptist ladies' cook book, 1907
Serves 1
Presented as published in 1907. 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
826Calories
19 gProtein
160 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories826 kcal
Protein19 g
Carbohydrates160 g
Fiber14 g
Sugars93 g
Total Fat28 g
Saturated Fat5.9 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat3.2 g
Omega-30.1 g
Cholesterol404 mg
Sodium564 mg
Potassium1468 mg
Calcium163 mg
Iron4.4 mg
Magnesium93 mg
Phosphorus358 mg
Zinc2.3 mg
Copper0.6 mg
Manganese0.7 mg
Vitamin D2 mcg
Vitamin C1.4 mg
Vitamin A229 mcg
Vitamin E1.8 mg
Vitamin K111 mcg
Vitamin B60.6 mg
Vitamin B120.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)4.6 mg
Folate78 mcg
Choline314 mg
Caffeine0 mg
Water138 g
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 66. The excerpt below is the record exactly as published.
PRUNE PIE. Line crust with well cooked and stoned prunes, ad- ding juice to make moist. Cream together tablespoon of butter, two of sugar and two of fine bread crumbs and beaten yolks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.