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Cream Peach Pie
From The Cook County cook book, 1912
Serves 8
Canned peaches or apples cut in eighths may be used.
Presented as published in 1912. 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
105Calories
0 gProtein
27 gCarbs
0 gFat
Full nutrition (24 nutrients)
Calories105 kcal
Protein0.2 g
Carbohydrates27 g
Fiber0 g
Sugars25 g
Total Fat0.1 g
Sodium0.7 mg
Potassium7 mg
Calcium0.7 mg
Iron0.1 mg
Magnesium0.8 mg
Phosphorus2.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0.1 mg
Vitamin A0.8 mcg
Vitamin K0.1 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate3.3 mcg
Water3 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 355. The excerpt below is the record exactly as published.
CREAM PEACH PIE.— Line a pie-pan with rich paste; peel, halve and seed peaches enough to fill the pan; mix 2 tablespoons of flour with 1 cup of sugar and sprinkle over the peaches; fill the pan with thick, sweet cream
Cook this with the app: pantry check, scaling, and the assistant.