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Peach Pie
From The Toronto Cook Book, 1915
Serves 8
Adjust flour based on juiciness of fruit.
Presented as published in 1915. 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
68Calories
0 gProtein
15 gCarbs
1 gFat
Full nutrition (32 nutrients)
Calories68 kcal
Protein0.3 g
Carbohydrates15 g
Fiber0.1 g
Sugars13 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium16 mg
Potassium7.3 mg
Calcium0.7 mg
Iron0.2 mg
Magnesium1 mg
Phosphorus3.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0.1 mg
Vitamin A0.8 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate3.7 mcg
Choline0.2 mg
Caffeine0 mg
Water3.1 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 70. The excerpt below is the record exactly as published.
Peach Pie Line a plate with pastry and fill with peaches peeled and halved. Sprinkle the fruit with half a cup of sugar and sift over one tablespoon of flour. If fruit is not juicy, use less flour, and a few bits of butter
Cook this with the app: pantry check, scaling, and the assistant.