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Peach Cobbler

Name: Peach Cobbler
Yield: 16 servings
Cuisine: American
Ingredients: three pints of flour; Y\ lb. of mixed butter and lard; two quarts of freshly stewed peaches

From Harper's cook book encyclopædia, 1902

Serves 16

Presented as published in 1902. 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

461Calories

8 gProtein

78 gCarbs

15 gFat

Full nutrition (33 nutrients)

Calories461 kcal

Protein7.6 g

Carbohydrates78 g

Fiber0 g

Sugars0 g

Total Fat15 g

Saturated Fat5.6 g

Monounsaturated Fat6.6 g

Polyunsaturated Fat1.8 g

Cholesterol13 mg

Sodium5.8 mg

Potassium734 mg

Calcium28 mg

Iron5.4 mg

Magnesium40 mg

Phosphorus131 mg

Zinc0.7 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D0.4 mcg

Vitamin C8.2 mg

Vitamin A24 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)5.6 mg

Folate79 mcg

Choline7 mg

Caffeine0 mg

Water80 g

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 353. The excerpt below is the record exactly as published.

Peach Cobbler. — Prepare some plain pastry from three pints of flour and Y\ lb. of mixed butter and lard. Line a good-sized baking-dish with the pastry, and pour in two quarts of freshly stewed peaches

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