Cream Peach Pie
From The new Kentucky home cook book, 1884
Serves 1
Can use raspberry or other fruits.
Presented as published in 1884. 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
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 115. The excerpt below is the record exactly as published.
CREAM PEACH PIE. Pare ripe peaches and halve them. Have the pie-pans lined with a good paste, fill with the peaches and strew with sugar — one tea-cupful of sugar to each pie — lay the upper crust on lightly, putting a little melted butter on the lower rim. When the pie is done, lift the upper crust and pour in a cream made as follows : One tea-cupful of rich milk, putting in a pinch of soda, stir into it one-half tea-spoonful of corn starch wet with a little cold milk, and one table- spoonful of suga
Cook this with the app: pantry check, scaling, and the assistant.