Prune Pie
From 365 desserts, 1900
Presented as published in 1900. 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
197Calories
0 gProtein
51 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories197 kcal
Protein0.1 g
Carbohydrates51 g
Fiber0 g
Sugars51 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium0.7 mg
Potassium17 mg
Calcium1.4 mg
Iron0 mg
Magnesium1.1 mg
Phosphorus1.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.1 mcg
Choline0.8 mg
Caffeine0 mg
Water14 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 22. The excerpt below is the record exactly as published.
Prune Pie. Cover the desired amount of prunes with water and soak over night ; in the morning drain, have a dish lined with pie crust, fill with the prunes, sprinkle over 4 tablespoons of sugar and 1 tablespoonful of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.