Recipe Manuscript

Fersken (Peach) Pie

Name: Fersken (Peach) Pie
Prep time: PTPT25M
Cook time: PTPT45M
Yield: 8
Cuisine: European
Ingredients: 900 grams fresh peaches (about 5–6 medium peaches) or canned peaches (well drained); 100–150 grams granulated sugar (to taste); Pastry dough for bottom and top crust (enough for a standard 23 cm pie dish); 3 peach kernels (substitute: ¼ teaspoon almond extract); 1 tablespoon water

"Peach Pie"

1884

From the treasured pages of Skandinavisk-amerikansk kogebog

Unknown Author

Age of Gastronomy (1800 - 1900)European American Beginner Dessert

Original Recipe • 1884

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Fersken (Peach) Pie

"Frugten pilles, Stenene udtages, og den skjæres i Skiver. En Pie Form beklædes med god Deig, og Frugten lægges i og drysses med Sukker. Det smager godt at hakke nogle Ferskenkjærner med, tre for hver Pie; ganske lidt Vand kommes i, og den bages med Laag af Deig, ligesom Æblepie. Om Vinteren bruges canned peaches."

English Translation

"Peel the fruit, remove the stones, and slice it. Line a pie dish with good dough, add the fruit, and sprinkle with sugar. It tastes good to chop some peach kernels, three for each pie; add just a little water, and bake it with a dough lid, just like apple pie. In the winter, used canned peaches."

Note on the Original Text

Recipes of the late 19th century were brief and to the point, relying on the cook's pre-existing experience. Ingredient quantities were often approximate or omitted entirely—'just enough' was a familiar concept. Spelling reflects older Danish orthography; 'Fersken' (peach), 'Deig' (dough), and occasionally condensed phrasing. The reference to 'canned peaches' for winter is an unusually modern touch, revealing early influences of industrialized food preservation.

Modern Kitchen Interpretation

Recipe's Origin

Skandinavisk-amerikansk kogebog - Click to view recipe in book

Title

Skandinavisk-amerikansk kogebog (1884)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1884

Publisher

"Den Norskdanske boghandels" forlag

Background

A delightful journey through Danish culinary traditions as they flourished in Chicago at the end of the 19th century, this book offers a tasteful collection of recipes and practical cookery wisdom for both the adventurous and the nostalgic gourmand.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This recipe originates from an 1884 Danish-language cookbook published in Chicago by Den Norskdanske boghandels forlag. At that time, communities of Scandinavian immigrants were enthusiastically adapting Old World recipes using ingredients available in North America. Cookbooks like this served as precious guides, preserving tradition while nurturing adaptation. Pies, a staple of American baking, became an avenue for cultural blending—with peaches and references to apple pie giving the dish a new homey identity.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In 1884, the pie would have been made by hand, using simple kitchen tools. The cook would use a knife or paring knife to peel and slice the peaches. The pie dough was likely rolled out with a wooden rolling pin, and the mixture would be baked in a ceramic or metal pie plate in a wood or coal-fired oven. Mortars and pestles or a sturdy knife would be used to crack and chop the peach kernels.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

25 mins

Cook Time

45 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

2 pounds fresh peaches (about 5–6 medium peaches) or canned peaches (well drained)
1/2–3/4 cup granulated sugar (to taste)
Pastry dough for bottom and top crust (enough for a standard 9-inch pie dish)
3 peach kernels (substitute: 1/4 teaspoon almond extract)
1 tablespoon water

Instructions

Begin by peeling fresh peaches (about 2 pounds for one pie), removing the stones, and cutting them into thin slices.
Prepare a pie dish by lining it with good-quality pie dough.
Arrange the peach slices evenly in the dish and sprinkle with 1/2–3/4 cup granulated sugar, adjusting to the sweetness of the peaches.
Optionally, finely chop 3 peach kernels (the inner pits), being careful as these are mildly bitter—they bring a lovely almond-like accent.
Add just a splash of water—about 1 tablespoon—to prevent the fruit from drying out.
Cover with a second layer of pie dough, sealing the edges, just as you would for a classic apple pie.
Cut a few slits in the top for steam to escape, and bake in a preheated oven (350°F) until the crust is golden and the fruit is bubbly, about 40–50 minutes.
If peaches are out of season, you may substitute with about 2 pounds of well-drained canned peaches.

Estimated Calories

280 per serving

Cooking Estimates

Preparation takes about 25 minutes, including peeling and slicing peaches and assembling the pie. Baking takes 45 minutes, until the crust turns golden and the filling bubbles. The recipe makes 8 slices, each with about 280 calories.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.