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Prune Pie
From The new practical housekeeping, 1890
Serves 2
The boiled cider may be omitted, and half a lemon, peeled and sliced thin, used instead.
Presented as published in 1890. 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
396Calories
0 gProtein
101 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories396 kcal
Protein0.2 g
Carbohydrates101 g
Fiber0.1 g
Sugars100 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3 mg
Potassium18 mg
Calcium4 mg
Iron0.2 mg
Magnesium2 mg
Phosphorus2.9 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.3 mcg
Choline0.1 mg
Caffeine0 mg
Water55 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 423. The excerpt below is the record exactly as published.
cup sugar, adding taolespoon corn-starch or flour made smooth in little water just before taking from fire ; let cool and add teaspoon lemon extract, pinch of salt, yolks of two eggs and white of one ; bake in one crust, using white of egg for meringue. Grated rind and juice of a lemon may be added instead of the extract, and only the two yolks used with the fruit or use one egg and cover with a Diamond Top. Pnvne^ie. — Take two cups French prunes, washed thoroughly and soakea in water overnight; cup sugar, teaspoon extract lemon, two tablespoons boiled cider, one-third cup water ; sprinkle teaspoon flour
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