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Prune Tart
From Vegetarian cookery, 1891
Serves 2
Presented as published in 1891. 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
598Calories
2 gProtein
156 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories598 kcal
Protein1.9 g
Carbohydrates156 g
Fiber6.2 g
Sugars134 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium6.4 mg
Potassium648 mg
Calcium42 mg
Iron0.9 mg
Magnesium38 mg
Phosphorus61 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C3.5 mg
Vitamin A34 mcg
Vitamin E0.4 mg
Vitamin K52 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate5 mcg
Choline9.2 mg
Caffeine0 mg
Water152 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 90. The excerpt below is the record exactly as published.
Prune Tart. Scald the prunes, and after taking out the stones, put them into a saucepan with a little water and sugar ; simmer over a slow fire about ten minutes ; then pour them into a basin, and when rather cool, add a little raspberry vinegar or lemon -juice
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