Prune Pie
From Canadian cook book, 1924
Presented as published in 1924. 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
2052Calories
16 gProtein
542 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories2052 kcal
Protein16 g
Carbohydrates542 g
Fiber48 g
Sugars360 g
Total Fat25 g
Saturated Fat0.6 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol63 mg
Sodium18 mg
Potassium5014 mg
Calcium300 mg
Iron6.8 mg
Magnesium283 mg
Phosphorus484 mg
Zinc3.1 mg
Copper1.9 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A265 mcg
Vitamin E2.9 mg
Vitamin K405 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)13 mg
Folate43 mcg
Choline70 mg
Caffeine0 mg
Water230 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 73. The excerpt below is the record exactly as published.
PRUNE PIE. 3^ lb. prunes. y2 c. sugar. 1 tb. lemon juice. 2 T. butter. 1 tb. flour
Cook this with the app: pantry check, scaling, and the assistant.