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Prune Pie
From Farm and home cook book and housekeeper's assistant, 1907
Serves 1
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
716Calories
3 gProtein
184 gCarbs
1 gFat
Full nutrition (32 nutrients)
Calories716 kcal
Protein3.4 g
Carbohydrates184 g
Fiber0 g
Sugars101 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium7 mg
Potassium997 mg
Calcium69 mg
Iron3.3 mg
Magnesium60 mg
Phosphorus104 mg
Zinc0.7 mg
Copper0.6 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A73 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.8 mg
Folate0 mcg
Caffeine0 mg
Water193 g
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 48. The excerpt below is the record exactly as published.
Prune Pie To 1 cup stewed, stoned and chopped prunes, add 3 tablesp of the liquid they were stewed in, i/^ cup sugar, a little lemon juice and 1 teasp orange extract
Cook this with the app: pantry check, scaling, and the assistant.