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Whole Peach Pie

From Mrs. Crowen's American lady's cookery book (1847).

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A historical recipe

Mrs. Crowen's American lady's cookery book, by Crowen, T. J., Mrs (1847).

United States

Known as an American recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

  1. a saltspoonful of salt

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Take small sized peaches, not fully ripe, pare tliem without cutting them up;
  2. - line a dish with pie paste, lay the peaches in close together, put in a little water, for a pie the size of a large dinner plate ;
  3. strew over a small teacup of sugar, dredge a small teaspoonful of flour over, grate half a small nutmeg over, and a saltspoonful of salt, and cover the pie ;
  4. cut a slit in the centre, and bake for one hour in a quick oven.

Plating

Cookware for this recipe

  • Chef's knife
  • Grater
Source not stated by archive.org
Credit

From Mrs. Crowen's American lady's cookery book (1847), printed page 204, digitised by the Internet Archive: https://archive.org/details/mrscrowensameric00crow_0

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.