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Prune Pie
From The farm cook & rule book, 1923
Serves 1
Presented as published in 1923. 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
916Calories
5 gProtein
238 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories916 kcal
Protein4.9 g
Carbohydrates238 g
Fiber15 g
Sugars170 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium11 mg
Potassium1422 mg
Calcium105 mg
Iron2.4 mg
Magnesium81 mg
Phosphorus139 mg
Zinc0.9 mg
Copper0.6 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C54 mg
Vitamin A69 mcg
Vitamin E0.9 mg
Vitamin K104 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.4 mg
Folate18 mcg
Choline23 mg
Caffeine0 mg
Water216 g
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 73. The excerpt below is the record exactly as published.
Prune Pie 1 cupful prunes 1 lemon y2 cupful sugar 3 tablespoonfuls water 2 tablespoonfuls cornstarch V2 teaspoonful cinnamon 1 cupful water 1 teaspoonful vanilla
Cook this with the app: pantry check, scaling, and the assistant.