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Prune Pie
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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
929Calories
8 gProtein
246 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories929 kcal
Protein7.9 g
Carbohydrates246 g
Fiber24 g
Sugars155 g
Total Fat4.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol7.9 mg
Sodium7.5 mg
Potassium2505 mg
Calcium148 mg
Iron3.4 mg
Magnesium141 mg
Phosphorus240 mg
Zinc1.5 mg
Copper1 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C5 mg
Vitamin A133 mcg
Vitamin E1.5 mg
Vitamin K202 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)6.7 mg
Folate21 mcg
Choline35 mg
Caffeine0 mg
Water113 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 262. The excerpt below is the record exactly as published.
PRUNE PIE 1% pound prunes 1 tablespoon lemon juice V4 cup sugar (scant) 1% teaspoons butter 1 tablespoon flour
Cook this with the app: pantry check, scaling, and the assistant.