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Peach Cobbler
From Lessons in cooking through preparation of meals, 1912
Serves 3
The cup keeps the dough from lying on the fruit and becoming soaked with juice.
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
448Calories
8 gProtein
84 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories448 kcal
Protein8.2 g
Carbohydrates84 g
Fiber0 g
Sugars35 g
Total Fat13 g
Saturated Fat5.3 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol35 mg
Sodium254 mg
Potassium150 mg
Calcium195 mg
Iron3.8 mg
Magnesium23 mg
Phosphorus160 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A74 mcg
Vitamin E0.2 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.3 mg
Folate101 mcg
Choline8.9 mg
Caffeine0 mg
Water44 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 228. The excerpt below is the record exactly as published.
PEACH COBBLER Round Steak a la Quin Cover a slice of round steak, cut about 13^4 inches thick, vv^ith flour, and, using the edge of a plate or meat pounder, pound as much as possible into the meat. Melt 2 T butter in a baking pan and when hot brown the meat quickly on both sides, sprinkle with salt and pepper, and cover with I c water. Cover closely and bake in a slow oven for sev- eral hours or until the meat is tender throughout. This is an excellent recipe for use in the fireless cooker. Serve with Tomato Sauce, p. 125, or alone with the gravy. Potatoes w^ith Butter Sauce Pour 14 c melted butter, to which has been added i T chopped parsley, over plain boiled potatoes, and serve. Green Onions Wash carefully a bunch of fresh green onions, cut off the long tops and serve. Peach Cobbler Mix and sift i>4 c flour and ij^ t baking powder. With the tips of the fingers work into the flour i T butter, and when well mixed add 1/2 c milk. Peel and slice 4 peaches, and mix with ^ c sugar and 2 T melted butter
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