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Baked Peaches
From The Hotel St. Francis cook book, 1919
Serves 1
Presented as published in 1919. 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
563Calories
3 gProtein
143 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories563 kcal
Protein2.7 g
Carbohydrates143 g
Fiber4.5 g
Sugars138 g
Total Fat1.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium47 mg
Potassium371 mg
Calcium20 mg
Iron1.1 mg
Magnesium27 mg
Phosphorus66 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A72 mcg
Vitamin E0 mg
Vitamin K9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.4 mg
Folate18 mcg
Choline0 mg
Caffeine0 mg
Water501 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 138. The excerpt below is the record exactly as published.
Baked peaches. Prick one dozen peaches all over with a fork, and set them close together in a pan. Sprinkle with one-quarter pound of granulated sugar, and add just water enough to cover the bottom of the pan
Cook this with the app: pantry check, scaling, and the assistant.