vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Prune Pie
From Vegetarian Cook Book, 1904
Serves 3
Presented as published in 1904. 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
726Calories
3 gProtein
176 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories726 kcal
Protein3.2 g
Carbohydrates176 g
Fiber3.2 g
Sugars133 g
Total Fat1.9 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol62 mg
Sodium90 mg
Potassium226 mg
Calcium59 mg
Iron1.5 mg
Magnesium13 mg
Phosphorus77 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C36 mg
Vitamin A27 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate34 mcg
Choline71 mg
Caffeine0 mg
Water104 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 57. The excerpt below is the record exactly as published.
Sugar, 1/2 cup. Soak the coconut in the milk; add the beaten eggs, sugar, and butter melted. Line a pie pan with rich pastry, put in the filling, and bake. The white of one of the eggs may be used as a meringue, if desired. PRUNE PIE Prune marmalade, 1 pint. Egg, 1. Lemon, 1.
Cook this with the app: pantry check, scaling, and the assistant.