Dried Peach Pie

Name: Dried Peach Pie
Ingredients: sweeten to taste; Make by recipe for Apricot pie; Flavor with lemon juice; and lemon rind; remove stones from prunes

From The practical cookbook, 1917

Presented as published in 1917. 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

69Calories

2 gProtein

23 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories69 kcal

Protein1.9 g

Carbohydrates23 g

Fiber11 g

Sugars6.7 g

Total Fat0.5 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium7 mg

Potassium263 mg

Calcium140 mg

Iron0.9 mg

Magnesium21 mg

Phosphorus20 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C168 mg

Vitamin A3 mcg

Vitamin E0.4 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.5 mg

Folate33 mcg

Choline14 mg

Caffeine0 mg

Water174 g

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 51. The excerpt below is the record exactly as published.

sweeten to taste, and proceed as for Apple pie (above). Dried peack pie or Dried prime pie. Make by recipe for Apricot pie. Flavor with lemon juice and lemon rind and remove stones from prunes

Cook this with the app: pantry check, scaling, and the assistant.