Prune Pie
From Blue Ribbon and Pure Gold cook book, 1905
Presented as published in 1905. 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
1638Calories
9 gProtein
432 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1638 kcal
Protein8.7 g
Carbohydrates432 g
Fiber28 g
Sugars336 g
Total Fat2.3 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium11 mg
Potassium2690 mg
Calcium178 mg
Iron3.9 mg
Magnesium151 mg
Phosphorus256 mg
Zinc1.6 mg
Copper1 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C55 mg
Vitamin A137 mcg
Vitamin E1.6 mg
Vitamin K207 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)6.6 mg
Folate25 mcg
Choline40 mg
Caffeine0 mg
Water197 g
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 46. The excerpt below is the record exactly as published.
Prune Pie—Stew prunes as for sauce, stone them, have ready a pie dish lined with paste, fill this dish with the stoned prunes, sprinkle over them $ cup sugar, and a little Pure Gold cinnamon, and grated rind and juice of } lemon
Cook this with the app: pantry check, scaling, and the assistant.