vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Dried Peach Pie
From Mary Jane's cook book, 1916
Serves 2
Presented as published in 1916. 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
No method was recorded for this recipe.
Nutrition per serving
665Calories
3 gProtein
172 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories665 kcal
Protein2.9 g
Carbohydrates172 g
Fiber6.5 g
Sugars100 g
Total Fat6.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol16 mg
Sodium4858 mg
Potassium793 mg
Calcium27 mg
Iron3.3 mg
Magnesium33 mg
Phosphorus96 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C9.2 mg
Vitamin A24 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.8 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water209 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 108. The excerpt below is the record exactly as published.
DRIED PEACH PIE. Dried peaches, 2 cups. Salt, a pinch. Sugar, 1 cup. Water, 2 tablespoons. Butter, 1 tablespoon
Cook this with the app: pantry check, scaling, and the assistant.