Peach Pies
From The universal cookery book, 1887
Presented as published in 1887. 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
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 71. The excerpt below is the record exactly as published.
PEACH PIES. l8l Bake with upper and under crusts. This quantity- will make two pies. — Lizzie Sirohm. Peach Pies. Take good ripe peaches, halve and stone them ; make a good short crust, and lay it in your pie-plates ; lay your peaches evenly to cover it ; then add to each moderate-sized pie about three spoonfuls of white sugar, and a few drops of essence of lemon or rose, and half a teacupful of water
Cook this with the app: pantry check, scaling, and the assistant.