Creamed Peach Pie
From The Cook County cook book, 1912
Serves 1
Serve very cold.
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
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 357. The excerpt below is the record exactly as published.
CREAMED PEACH PIE.— Peel, stone and halve ripe peach- es. Line a deep pie-plate with puff paste, and lay the peaches in this. Sprinkle thickly with sugar and fit on an upper crust. Have ready and cold, a cream sauce, made by scalding Yi pt. of milk, and thicken it with a tablespoon of corn starch, rubbed smooth in a little cold milk. Add 2 tablespoons of sugar and the frothed white of 1
Cook this with the app: pantry check, scaling, and the assistant.