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Peach Crumble Pie
From Boston Cooking-School cook book, 1896
Serves 3
Presented as published in 1896. 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
453Calories
5 gProtein
109 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories453 kcal
Protein5.1 g
Carbohydrates109 g
Fiber0.8 g
Sugars75 g
Total Fat12 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol31 mg
Sodium29 mg
Potassium220 mg
Calcium73 mg
Iron3 mg
Magnesium22 mg
Phosphorus62 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C2.1 mg
Vitamin A12 mcg
Vitamin E0 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.3 mg
Folate71 mcg
Choline1.7 mg
Caffeine0 mg
Water53 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 261. The excerpt below is the record exactly as published.
PEACH CRUMBLE PIE Peaches 1 cup flour 1 cup brown sugar 3 tablespoons butter
Cook this with the app: pantry check, scaling, and the assistant.