Dessert
Creamed peach pie (No. 1)
Creamed peach pie (No. 1), preserved from Marion Harland’s 1903 cookbook with ingredient cues including sprinkle thickly with sugar, and fit on an upper crust.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Sprinkle thickly with sugar, and fit on an upper crust.
- Have ready and cold, a cream sauce.
- To make this, scald a half-pint of milk and thicken it with a tablespoonful of corn-starch rubbed smooth in a little cold milk.
- Add two tablespoonfuls of sugar and the frothed white of one egg.
- Boil together for five minutes and set aside to cool.
- When the pie is done carefully lift the top crust and fill the pie to overflowing with the cream sauce.
- Sprinkle with powdered sugar and eat very cold.
Historical transcription
Source method
- 1
Peel, stone and halve ripe peaches. Line a deep pie-plate with puff paste, and lay the peaches in this. Sprinkle thickly with sugar, and fit on an upper crust. Have ready and cold, a cream sauce. To make this, scald a half-pint of milk and thicken it with a tablespoonful of corn-starch rubbed smooth in a little cold milk. Add two tablespoonfuls of sugar and the frothed white of one egg. Boil together for five minutes and set aside to cool. When the pie is done carefully lift the top crust and fill the pie to overflowing with the cream sauce. Replace the crust and set in a cool place. Sprinkle with powdered sugar and eat very cold.
Nutrition pending
No invented nutrition numbers.
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