Prune Pie
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
964Calories
6 gProtein
252 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories964 kcal
Protein5.9 g
Carbohydrates252 g
Fiber16 g
Sugars187 g
Total Fat2.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol2.6 mg
Sodium6 mg
Potassium1689 mg
Calcium101 mg
Iron2.6 mg
Magnesium96 mg
Phosphorus166 mg
Zinc1.1 mg
Copper0.7 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C7.4 mg
Vitamin A88 mcg
Vitamin E1 mg
Vitamin K135 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.8 mg
Folate25 mcg
Choline24 mg
Caffeine0 mg
Water85 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 30. The excerpt below is the record exactly as published.
PRUNE PIE. $ lb. prunes. 1 tbsp. lemon juice. ’ c. Sugar (scant). 14 tsp. butter. 1 tbsp. flour
Cook this with the app: pantry check, scaling, and the assistant.