Dessert

Whole peach pie

Marion Harland’s original method for Whole peach pie, retained as a source transcription for modern discovery.

DessertVegetarianOvenPublic domainHistoric recipeSource transcription

Est. prep15 min

Est. cook35 min

Est. serves6

Total50 min

Archive reference—not quantity-scaled yet.

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.

Source transcription“Whole peach pie” in Marion Harland’s Complete Cook Book

Marion Harland, 1903 · Page 511

Transcribed from the public-domain Project Gutenberg edition. WorkLife has not modernized or independently kitchen-tested this archival recipe.

WorkLife adaptation: Historical transcription: source paragraphs were preserved as the method; measured ingredient cues were extracted from the same text for discovery. Timing and yield are labeled editorial estimates.

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Image: WorkLife Meal Plan provenance-card renderer. This is a distinct archival reference image using the recipe title, cited page, and editorial estimates; it is not a photograph of a kitchen-tested result. Original branded raster card created for Cultured Spirits, LLC from public-domain source metadata.

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.

Strew thickly with sugar;
Eat with powdered sugar and cream.

Historical transcription

Source method

1
Line a deep pie-plate with pastry, and lay in it as many whole peeled peaches as it will hold. Strew thickly with sugar; fit on an upper crust and bake to a golden brown. Eat with powdered sugar and cream.

Nutrition pending

No invented nutrition numbers.

WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.