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Prune Pie
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
566Calories
4 gProtein
143 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories566 kcal
Protein4.1 g
Carbohydrates143 g
Fiber13 g
Sugars97 g
Total Fat3.3 g
Saturated Fat1.7 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0.7 mg
Sodium28 mg
Potassium1310 mg
Calcium80 mg
Iron2.2 mg
Magnesium82 mg
Phosphorus134 mg
Zinc0.9 mg
Copper0.6 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A67 mcg
Vitamin E0.8 mg
Vitamin K102 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.3 mg
Folate6.8 mcg
Choline17 mg
Caffeine3.5 mg
Water110 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 73. The excerpt below is the record exactly as published.
Prune Pie A prune pie that is excellent. Take a tender crust and line the pie plate. Soak three-quarter pounds and cook tender with four tablespoons sugar and one-half cupful of grape or other fruit juice. Press through a colander, add two tablespoons of chocolate and two or three tablespoons more of the juice
Cook this with the app: pantry check, scaling, and the assistant.