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Prune Pie
From Scientific cooking with scientific methods, 1911
Serves 1
Recipe appears to be incomplete.
Presented as published in 1911. 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
No method was recorded for this recipe.
Nutrition per serving
301Calories
3 gProtein
79 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories301 kcal
Protein3.3 g
Carbohydrates79 g
Fiber8.1 g
Sugars43 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2.4 mg
Potassium841 mg
Calcium50 mg
Iron1.5 mg
Magnesium49 mg
Phosphorus87 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A44 mcg
Vitamin E0.5 mg
Vitamin K67 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.7 mg
Folate17 mcg
Choline11 mg
Caffeine0 mg
Water36 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 100. The excerpt below is the record exactly as published.
Prune Pie. 14 pound prunes. 1 tablespoon flour
Cook this with the app: pantry check, scaling, and the assistant.