egg-freesoy-freefish-freeshellfish-free
Peach Cobblers
From The household (of the Detroit free press), 1886
Serves 8
Ensure to make an opening in the center.
Presented as published in 1886. 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
590Calories
10 gProtein
73 gCarbs
40 gFat
Full nutrition (33 nutrients)
Calories590 kcal
Protein10 g
Carbohydrates73 g
Fiber0 g
Sugars0 g
Total Fat40 g
Saturated Fat11 g
Monounsaturated Fat12 g
Polyunsaturated Fat3 g
Cholesterol59 mg
Sodium5.8 mg
Potassium131 mg
Calcium22 mg
Iron5.3 mg
Magnesium26 mg
Phosphorus104 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.3 mg
Folate150 mcg
Choline14 mg
Caffeine0 mg
Water74 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 456. The excerpt below is the record exactly as published.
PEACH COBBLERS. Take a quart and a half of flour, pinch of salt, cup of lard, cold water sufficient to wet the dough (but not soft ; pare the peaches, but not stone them, line the pudding pan in bottom and sides with the crust, place a layer of peaches, butter size of a walnut, plenty of sugar, dredge' a little flour, then place a thin layer of crust over that, a layer of fruit, sugar, butter and flour as' before, and a tolerable thick crust for the top, make an opening in center and pour nearly a pint of cold water in
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.