Prune Pie

Name: Prune Pie
Ingredients: three fourths pound of prunes; one half cup of sugar; two tablespoons of flour; one tablespoon of butter; one half tablespoon of lemon juice; one fourth teaspoon of salt

From Principles of cooking, 1914

Presented as published in 1914. 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

1263Calories

9 gProtein

330 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories1263 kcal

Protein9.2 g

Carbohydrates330 g

Fiber24 g

Sugars230 g

Total Fat13 g

Saturated Fat0.3 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol31 mg

Sodium593 mg

Potassium2524 mg

Calcium153 mg

Iron4.1 mg

Magnesium145 mg

Phosphorus255 mg

Zinc1.6 mg

Copper1 mg

Manganese1.1 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)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)7.5 mg

Folate40 mcg

Choline35 mg

Caffeine0 mg

Water116 g

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 72. The excerpt below is the record exactly as published.

Prune Pie, — Wash three fourths pound of prunes and soak overnight or several hours in cold water. Cook until 188 ADDITIONAL RECIPES soft; add one half cup of sugar, two tablespoons of flour, one tablespoon of butter, one half tablespoon of lemon juice, one fourth teaspoon of salt

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