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Peach Cobbler
From Kentucky receipt book, 1903
Serves 5
Presented as published in 1903. 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
361Calories
1 gProtein
93 gCarbs
3 gFat
Full nutrition (25 nutrients)
Calories361 kcal
Protein1.1 g
Carbohydrates93 g
Fiber1.8 g
Sugars91 g
Total Fat2.8 g
Cholesterol6.3 mg
Sodium17 mg
Potassium152 mg
Calcium6.1 mg
Iron0.5 mg
Magnesium10 mg
Phosphorus28 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin C5.1 mg
Vitamin A30 mcg
Vitamin K3.7 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate7.4 mcg
Water109 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 128. The excerpt below is the record exactly as published.
Peach Cobbler. Peel and stew 1 quart of peaches till nearly done, sweeten with 1 heaping pint of granulated sugar and boil a little longer, stirring often. Leave stone in peaches, it gives a nice flavor. Take 1 heaping tablespoon of butter
Cook this with the app: pantry check, scaling, and the assistant.