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Prune Pie

Name: Prune Pie
Yield: 1 servings
Ingredients: 1/2 lb. prunes; 1/2 cup sugar; 2 tablespoons butter; juice of 1/2 a lemon; 2 tablespoons of flour; salt; juice from the prunes, which should have been reduced in cooking the prunes

From The Cook County cook book, 1912

Serves 1

Presented as published in 1912. 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

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 358. The excerpt below is the record exactly as published.

PRUNE PIE (Chicopee, Mass., Recipe). — Let M lb. prunes soak in cold water over night; stew until tender, let cool, and remove the stones. Arrange them in a crust,- add J^ cup sugar, 2 tablespoons butter, juice of J^^ a lemon, 2 tablespoons of flour, salt, and juice from the prunes, which should have been reduced in cooking the prunes

Cook this with the app: pantry check, scaling, and the assistant.