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Peach Cobbler
From A calendar of dinners, with 615 recipes, 1913
Serves 6
Presented as published in 1913. 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
297Calories
4 gProtein
52 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories297 kcal
Protein4.2 g
Carbohydrates52 g
Fiber0.3 g
Sugars27 g
Total Fat8.6 g
Saturated Fat0.4 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol2.4 mg
Sodium128 mg
Potassium94 mg
Calcium97 mg
Iron2 mg
Magnesium12 mg
Phosphorus82 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C0.7 mg
Vitamin A10 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate51 mcg
Choline3.6 mg
Caffeine0 mg
Water36 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 125. The excerpt below is the record exactly as published.
Peach Cobbler Coffee *Peach Cobbler—Sift 1% cups flour and 1% teaspoons baking powder. With tips of fingers work into flour 1 tablespoon Crisco, and when well mixed add % cup milk. Peel and slice 4 peaches, and mix with 34 cup sugar and 2 tablespoons melted Crisco
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