Vienna Peach Torte

Name: Vienna Peach Torte
Ingredients: Make a rich pie-dough; Pare and remove the stones from the peaches; sprinkle with brown sugar; and moisten with wine

From 365 foreign dishes, 1908

Presented as published in 1908. 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 365 foreign dishes (1908) by Josephine Preston Peabody, page 2. The excerpt below is the record exactly as published.

Vienna Peach Torte. Make a rich pie-dough ; then line a pie- dish with the dough. Pare and remove the stones from the peaches and cut into quar- ters. Lay closely on the pie; sprinkle with brown sugar and moisten with wine

Cook this with the app: pantry check, scaling, and the assistant.