Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Fresh Peach Cobbler
From Lessons in cooking through preparation of meals, 1912
Serves 1
Make the pastry shell in the morning or when the oven is in use.
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
Nutrition per serving
469Calories
5 gProtein
77 gCarbs
17 gFat
Full nutrition (29 nutrients)
Calories469 kcal
Protein5.1 g
Carbohydrates77 g
Fiber0.4 g
Sugars27 g
Total Fat17 g
Saturated Fat4 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat4.2 g
Cholesterol67 mg
Sodium311 mg
Potassium114 mg
Calcium16 mg
Iron1.4 mg
Magnesium9.7 mg
Phosphorus59 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin C5.2 mg
Vitamin A61 mcg
Vitamin K0.8 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate33 mcg
Water77 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 236. The excerpt below is the record exactly as published.
Fresh Peach Cobbler Fill a pastry shell with fresh peaches (or other fruit) that have been sliced and sweetened, and spread whipped cream or meringue on the top. Preparing the Meal Make the pastry shell for the cobbler in the morning or when the oven is in use. Then pare and slice the peaches and cover with sugar
Cook this with the app: pantry check, scaling, and the assistant.