vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Prune Pie
From The Rural cook book, 1907
Serves 1
Eat hot or cold.
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
791Calories
18 gProtein
170 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories791 kcal
Protein18 g
Carbohydrates170 g
Fiber16 g
Sugars106 g
Total Fat11 g
Saturated Fat3.3 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol372 mg
Sodium148 mg
Potassium2015 mg
Calcium161 mg
Iron3.9 mg
Magnesium113 mg
Phosphorus373 mg
Zinc2.3 mg
Copper0.8 mg
Manganese0.8 mg
Vitamin D2 mcg
Vitamin C89 mg
Vitamin A248 mcg
Vitamin E2 mg
Vitamin K135 mcg
Vitamin B60.6 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)4.3 mg
Folate56 mcg
Choline317 mg
Caffeine0 mg
Water321 g
As published
This recipe was extracted from The Rural cook book (1907), page 35. The excerpt below is the record exactly as published.
Prune Pie,— Stew half pound of prunes as for sauce. When qnite soft remove the stones, sweeten, beat up and gradually fold in the whites of two eggs. Line deep pie tins with crust and bake twenty minutes. Then turn in the prune mixture; spread. smoothly on top and pour over this a layer of well-sweetened and well-flavored apple sauce
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