vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Almond Cream with Peaches
From Royal Victoria cook book, 1900
Serves 2
Mrs. A. E. H. CRESWICKE
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
566Calories
15 gProtein
77 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories566 kcal
Protein15 g
Carbohydrates77 g
Fiber4.3 g
Sugars67 g
Total Fat25 g
Saturated Fat6 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.3 g
Omega-30 g
Cholesterol29 mg
Sodium105 mg
Potassium626 mg
Calcium387 mg
Iron1.3 mg
Magnesium118 mg
Phosphorus407 mg
Zinc2.1 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D2.3 mcg
Vitamin C0.5 mg
Vitamin A81 mcg
Vitamin E8.4 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.5 mg
Folate15 mcg
Choline60 mg
Caffeine0.1 mg
Water228 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 26. The excerpt below is the record exactly as published.
ALMOND CREAM WITH PEACHES.—Place 1 pint of milk, $ cup granulated sugar, and a pinch of salt in the double boiler. When it comes to the boil add 1 tablespoon of blended corn starch and stir for 15 minutes; then add 4 teaspoon almond icing, beaten whites of 3 egos, $ cup of chopped almonds. Line a bowl with peaches
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