{"id":4120,"slug":"prune-filling-for-pie","title":"PRUNE FILLING FOR PIE","description":"From Foods that will win the war and how to cook them (1918) (1918) by C. Houston Goudiss: Alberta M. Goudiss.","ingredients_raw":["1/2 lb. pitted prunes","1/3 cup corn syrup, or 2 tablespoons sugar","1 cup water","2 teaspoons lemon rind","1/2 tablespoon fat","1 tablespoon cornstarch"],"ingredients_norm":["pitted prune","corn syrup or tablespoons sugar","water","lemon rind","fat","cornstarch"],"steps":["Wash and scald prunes.","Soak ten minutes in the water.","Simmer until tender.","Rub through colander.","Add other ingredients, well blended.","Bring to boiling point.","Use as filling for pastry."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/15464","source_ref":"pg:15464:130","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"57435564875170d400f32bd2e5054592f391f4cc5f857236024ac83bb2f503af","created_at":"2026-08-02T16:11:34Z","updated_at":"2026-08-02T16:11:34Z","notice":"Historical recipe (1918), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/prune-filling-for-pie"}