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Prune Tart
From Fruit recipes, 1907
Serves 2
Serve warm or cold.
Presented as published in 1907. 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
1053Calories
10 gProtein
190 gCarbs
31 gFat
Full nutrition (33 nutrients)
Calories1053 kcal
Protein9.9 g
Carbohydrates190 g
Fiber1.5 g
Sugars151 g
Total Fat31 g
Saturated Fat9.8 g
Monounsaturated Fat14 g
Polyunsaturated Fat4.1 g
Cholesterol309 mg
Sodium307 mg
Potassium136 mg
Calcium79 mg
Iron1.8 mg
Magnesium19 mg
Phosphorus189 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1.4 mcg
Vitamin C0.2 mg
Vitamin A119 mcg
Vitamin E0.7 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate72 mcg
Choline210 mg
Caffeine0 mg
Water36 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 43. The excerpt below is the record exactly as published.
PRUNE TART Line sides of baking-dish with pastry and fill middle of dish with fresh or soaked, pitted prunes. Sprinkle over them sugar with a tablespoon of flour and bake. When fruit is tender and juicy pour over it the yolks of three eggs, beaten with a spoonful of cream, one-half cup each of sugar and cake crumbs. Bake till done when place on top a meringue made with the whites of the eggs and half a cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.