Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Prune | not in our table | 0 |
| Fruit Juice | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoonful butter
- 24 pound prunes
- 4 tablespoonfuls sugar
- 2 cup of fruit juice
- 2 tablespoonfuls chocolate
- 3 tablespoonfuls of the juice
- 1 large cup flour
Directions
Make a crust of 1 large cup flour and y2 cup butter ; a little water very cold. Roll, then take 1 tablespoonful butter and put it over the rolled crust in small bits ; fold, and leave in the ice chest half an hour before using. This method of making the crust gives it a fluffy, puff-paste-like consistency. For the filling: Scald 24 pound prunes, then boil until tender with 4 tablespoonfuls sugar and ^2 cup of fruit juice (any left over juice from preserved fruit will do) ; stone ; add 2 tablespoonfuls chocolate and 3 tablespoonfuls of the juice. Cover with nar- row strips crossing each other.
Mrs. A. B. Ward, 176 Twenty-fourth St., Milwaukee, Wis.