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Peach Pie
From Handbook of practical cookery, 1886
Serves 3
When small fruits are to be made into pies, they should be treated in the manner above laid down.
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
246Calories
2 gProtein
50 gCarbs
6 gFat
Full nutrition (28 nutrients)
Calories246 kcal
Protein2.2 g
Carbohydrates50 g
Fiber3.1 g
Sugars46 g
Total Fat5.9 g
Saturated Fat3 g
Monounsaturated Fat1.1 g
Cholesterol15 mg
Sodium30 mg
Potassium265 mg
Calcium17 mg
Iron0.7 mg
Magnesium17 mg
Phosphorus54 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin C8.4 mg
Vitamin A49 mcg
Vitamin K6.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate12 mcg
Water190 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 131. The excerpt below is the record exactly as published.
PEACH PIE CUSTARD PIE. 199 apples may require to be exposed to the heat before becom- ing soft. Peach Pie. — One quart of peaches, three ounces of sugar, three table-spooufuls of cream
Cook this with the app: pantry check, scaling, and the assistant.