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Prune Tart
From Consult me, 1902
Serves 1
Presented as published in 1902. 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
60Calories
1 gProtein
16 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories60 kcal
Protein0.5 g
Carbohydrates16 g
Fiber1.8 g
Sugars9.5 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.5 mg
Potassium183 mg
Calcium11 mg
Iron0.2 mg
Magnesium10 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A9.8 mcg
Vitamin E0.1 mg
Vitamin K15 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate1 mcg
Choline2.5 mg
Caffeine0 mg
Water7.7 g
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 403. The excerpt below is the record exactly as published.
PRUNE TART.— Give prunes a scald, take out the stones and break them ; put the kernels, primes, and sugar into a little cranberry juice
Cook this with the app: pantry check, scaling, and the assistant.