Americandessert
Peach Pie
From The art of cooking, 1880
For small fruits, treat as above to retain flavor.
Presented as published in 1880. 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
737Calories
6 gProtein
149 gCarbs
18 gFat
Full nutrition (28 nutrients)
Calories737 kcal
Protein6.5 g
Carbohydrates149 g
Fiber9.2 g
Sugars137 g
Total Fat18 g
Saturated Fat9 g
Monounsaturated Fat3.2 g
Cholesterol45 mg
Sodium90 mg
Potassium796 mg
Calcium52 mg
Iron2.1 mg
Magnesium52 mg
Phosphorus161 mg
Zinc1.5 mg
Copper0.5 mg
Manganese0.2 mg
Vitamin C25 mg
Vitamin A148 mcg
Vitamin K20 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5 mg
Folate37 mcg
Water569 g
As published
This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 82. The excerpt below is the record exactly as published.
Peach Pie. — One quart of peaches, three ounces of sugar, three tablespoon fuls of crea
Cook this with the app: pantry check, scaling, and the assistant.