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Prune Pie
From Mary Jane's cook book, 1916
Serves 6
Presented as published in 1916. 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
161Calories
1 gProtein
42 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories161 kcal
Protein1 g
Carbohydrates42 g
Fiber2.7 g
Sugars31 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol2.6 mg
Sodium1.1 mg
Potassium282 mg
Calcium17 mg
Iron0.4 mg
Magnesium16 mg
Phosphorus28 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.2 mg
Vitamin A15 mcg
Vitamin E0.2 mg
Vitamin K22 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate4.1 mcg
Choline3.9 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 108. The excerpt below is the record exactly as published.
PRUNE PIE. Prunes, % pound. Lemon juice, 1 tablespoon. Sugar, 1/2 small cup. Butter, 1% teaspoons. Flour, 1 tablespoon
Cook this with the app: pantry check, scaling, and the assistant.