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Peach Cobbler
From Temperance cook book, 1887
Serves 8
Can use plums, apples, or any fresh or canned fruit.
Presented as published in 1887. 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
411Calories
7 gProtein
79 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories411 kcal
Protein7.2 g
Carbohydrates79 g
Fiber0 g
Sugars28 g
Total Fat7.9 g
Saturated Fat2.7 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.8 g
Cholesterol6.5 mg
Sodium265 mg
Potassium90 mg
Calcium78 mg
Iron3.8 mg
Magnesium18 mg
Phosphorus95 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.4 mg
Folate105 mcg
Choline3.4 mg
Caffeine0 mg
Water6.5 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 92. The excerpt below is the record exactly as published.
PEACH COBBLER. Take one quart of flour, four tablespoonfuls melted lard, half teaspoonful of salt, two teaspoonfuls of Equity baking-powder; mix as for biscuit, with either sweet milk or water, roll thin, and line a pudding-dish; mix three tablespoonfuls flour and two of sugar together, and sprinkle over the crust; then put in nicely sliced peaches and sprinkle over them one cupful of sugar
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