Americandessert
Peach Pie
From My mother's cook book, 1902
Small fruits should be treated similarly to preserve flavor.
Presented as published in 1902. 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 My mother's cook book (1902) by Matilda Lees Dods, page 82. The excerpt below is the record exactly as published.
Peach Fie. — One quart of peaches, three ounces of sugar, three tablespoonfuls of cream
Cook this with the app: pantry check, scaling, and the assistant.