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Baked Peaches
From Soyer's standard cookery, 1912
Serves 6
Presented as published in 1912. 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
17Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories17 kcal
Protein0.3 g
Carbohydrates4.4 g
Fiber0.4 g
Sugars3.2 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0.9 mg
Sodium3.5 mg
Potassium48 mg
Calcium2.1 mg
Iron0.1 mg
Magnesium3 mg
Phosphorus6.9 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C7.5 mg
Vitamin A6 mcg
Vitamin E0 mg
Vitamin K0.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate4.8 mcg
Choline0.9 mg
Caffeine0 mg
Water38 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 221. The excerpt below is the record exactly as published.
Baked Peaches. Peel, cut in halves, and remove stones from six peaches. Place in a shallow granite pan. Fill each cavity with one tea- spoonful sugar, one-half teaspoonful butter, a few drops of lemon juice, and a slight grating of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.