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Prune Pie
From Scientific cooking with scientific methods, 1911
Serves 8
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
Nutrition per serving
120Calories
1 gProtein
31 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories120 kcal
Protein0.7 g
Carbohydrates31 g
Fiber2 g
Sugars23 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol1.3 mg
Sodium0.8 mg
Potassium209 mg
Calcium13 mg
Iron0.3 mg
Magnesium12 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A11 mcg
Vitamin E0.1 mg
Vitamin K17 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate2.7 mcg
Choline2.9 mg
Caffeine0 mg
Water9 g
Estimated from matched ingredients across 8 servings.
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. 1 teaspoon butter. Juice half lemon. Yj. cup sugar
Cook this with the app: pantry check, scaling, and the assistant.