Dried-Peach Pie
From Buckeye cookery, 1892
Serves 6
Presented as published in 1892. 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 Buckeye cookery (1892), page 123. The excerpt below is the record exactly as published.
DRIED-PEACH PIR. Stew peaches until perfectly soft, mash fine, and add, for two pies, half tea-cup sweet cream, and one tea-cup sugar; bake with two crusts. Or, omit cream, and add half tea-cup boiling water, and butter size of a hickory-nut. Porato PIE. A common-sized tea-cup of grated raw potato, a quart sweet milk; let milk boil and stir in grated potato; when cool add two or three egos well beaten, sugar and nutmeg to taste; bake without upper crust; eat the day it is baked. This recipe is for two pies.—Miss : 3 Sarah Thomson, Delaware. Poraro Pix. a pie ee Me Re BL ae TAs te : Boil sfiher Trish or sweet potatoes until well done, no and rub ‘ uf through a sieve; to a pint of pulp
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