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Sweet Prune Pies
From The household (of the Detroit free press), 1886
Serves 2
Presented as published in 1886. 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
611Calories
6 gProtein
164 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories611 kcal
Protein6.5 g
Carbohydrates164 g
Fiber19 g
Sugars97 g
Total Fat1.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium10 mg
Potassium1891 mg
Calcium132 mg
Iron2.9 mg
Magnesium106 mg
Phosphorus185 mg
Zinc1.1 mg
Copper0.7 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C55 mg
Vitamin A89 mcg
Vitamin E1.1 mg
Vitamin K135 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.5 mg
Folate21 mcg
Choline29 mg
Caffeine0 mg
Water174 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 456. The excerpt below is the record exactly as published.
SWEET PRUNE PIES. Take a pound of prunes and soak them over night, so that the stones will slip out easily ; stew in water with as many raisins as desired, and sweeten; use less water than for sauce; when both are soft grate in the rind of two lemons
Cook this with the app: pantry check, scaling, and the assistant.