Americandessert
Peach Pie
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Crack pits for flavor if desired.
Presented as published in 1895. 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
416Calories
1 gProtein
106 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories416 kcal
Protein0.9 g
Carbohydrates106 g
Fiber0 g
Sugars100 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.5 mg
Potassium13 mg
Calcium4.8 mg
Iron0.5 mg
Magnesium3.2 mg
Phosphorus8.5 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate13 mcg
Choline0 mg
Caffeine0 mg
Water79 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 54. The excerpt below is the record exactly as published.
Peach Pie. Line your plate with good crust, peel and slice the peaches with a silver knife, fill the plate, sift one tablespoon of flour, sprinkle one-half cup or more of sugar on, add one-third of a cup of water
Cook this with the app: pantry check, scaling, and the assistant.