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Peach Pot-Pie
From The household (of the Detroit free press), 1886
Serves 6
Ensure peaches are well cooked.
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
311Calories
2 gProtein
11 gCarbs
29 gFat
Full nutrition (29 nutrients)
Calories311 kcal
Protein1.7 g
Carbohydrates11 g
Fiber0.1 g
Sugars6.3 g
Total Fat29 g
Saturated Fat16 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol80 mg
Sodium33 mg
Potassium79 mg
Calcium48 mg
Iron0 mg
Magnesium5 mg
Phosphorus46 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin E0 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1 mcg
Water46 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 456. The excerpt below is the record exactly as published.
PEACH POT-PIE. Line a deep dish with cream crust; pare nice ripe peaches, leaving them whole, and till the dish. Then take a pint of cream and three tablespoonfuls of sugar, and stir well together ; pour this over the peaches ; dredge on a little flour
Cook this with the app: pantry check, scaling, and the assistant.