Prune Pie
From The national course in home economics, 1917
Serves 3
Do not burn.
Presented as published in 1917. 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
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 151. The excerpt below is the record exactly as published.
PRUNE PIE. Stew and mash through the colander a pound of prunes, one cup of pulp; add one cup of thin, sweet cream, a teaspoonful of corn-starch rubbed smooth in a little cold milk, the yolks of two well-beaten eggs and one-third of a cup of sugar. Put in two spoonfuls of apricot, peach or pear juice for flavor; line a pie plate with crust, fill with the mixture and 210 PASTRY, PIES AND TARTS. bake quickly. Do not burn. Beat with the whites two tablespoonfuls of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.