Prune Pie

Name: Prune Pie
Ingredients: Yellows of 2 eggs; i-2 cup of sugar; 1 tablespoon of cornstarch; 3-4 cup of sweet milk; 1 large cup of prunes with seed removed

From Granite City cook book, 1900

Presented as published in 1900. 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

949Calories

9 gProtein

221 gCarbs

10 gFat

Full nutrition (33 nutrients)

Calories949 kcal

Protein9.2 g

Carbohydrates221 g

Fiber12 g

Sugars167 g

Total Fat10 g

Saturated Fat3.4 g

Monounsaturated Fat4.1 g

Polyunsaturated Fat1.5 g

Cholesterol367 mg

Sodium22 mg

Potassium1313 mg

Calcium120 mg

Iron2.6 mg

Magnesium74 mg

Phosphorus254 mg

Zinc1.6 mg

Copper0.5 mg

Manganese0.5 mg

Vitamin D1.8 mcg

Vitamin C1 mg

Vitamin A197 mcg

Vitamin E1.6 mg

Vitamin K104 mcg

Vitamin B60.5 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)3.3 mg

Folate57 mcg

Choline296 mg

Caffeine0 mg

Water72 g

As published

This recipe was extracted from Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 20. The excerpt below is the record exactly as published.

PRUNE PIE. Yellows of 2 eggs. i-2 cup of sugar, 1 tablespoon of cornstarch. 3-4 cup of sweet milk, 1 large cup of prunes with seed re- move

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