{"id":7614,"slug":"peach-pie-no-2","title":"PEACH PIE, No. 2","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["peaches","rich paste","flour","sugar","a few peach kernels, pounded fine","whites of three eggs","four tablespoons of pulverized sugar","one-fourth of a teaspoon of cream tartar"],"ingredients_norm":["peach","rich paste","flour","sugar","few peach kernels pounded fine","egg white","powdered sugar","fourth of teaspoon of cream tartar"],"steps":["Pare, stone, and slice the peaches.","Line a deep pie-plate with a rich paste, sprinkle a little flour over the bottom crust and lay in your fruit.","Sprinkle sugar liberally over them in proportion to their sweetness.","Add a few peach kernels, pounded fine, to each pie and bake with crossbars of paste across the top.","If you want it extra fine, with the whites of three eggs to a stiff froth and sweeten with about four tablespoons of pulverized sugar, adding one-fourth of a teaspoon of cream tartar, spread over the pie and return to the oven until the meringue is set. Eat cold."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w81:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.8,"content_hash":"4a4a1373f827e3b4aeb8c0f69bc5e395c10b7bf0aa23ab222ebd613242e0ef1a","created_at":"2026-08-02T17:02:55Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/peach-pie-no-2"}