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Tart 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
391Calories
0 gProtein
100 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories391 kcal
Protein0 g
Carbohydrates100 g
Fiber0.1 g
Sugars100 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3 mg
Potassium16 mg
Calcium3.8 mg
Iron0.1 mg
Magnesium1.6 mg
Phosphorus1.5 mg
Zinc0 mg
Copper0 mg
Manganese0 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 mg
Folate0.2 mcg
Choline0.1 mg
Caffeine0 mg
Water55 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 457. The excerpt below is the record exactly as published.
TART PRUNE PIES. Two cups French prunes steeped in water over night, one cup sugar, one teaspoonful extract lemon, two tablespoonfuls boiled cider, one- third cup wate
Cook this with the app: pantry check, scaling, and the assistant.