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Baked Peaches
From Buckeye cookery, 1892
Serves 2
Presented as published in 1892. 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
95Calories
2 gProtein
23 gCarbs
1 gFat
Full nutrition (24 nutrients)
Calories95 kcal
Protein2.1 g
Carbohydrates23 g
Fiber3.4 g
Sugars19 g
Total Fat0.6 g
Sodium29 mg
Potassium277 mg
Calcium9.1 mg
Iron0.8 mg
Magnesium18 mg
Phosphorus50 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin C9.3 mg
Vitamin A54 mcg
Vitamin K6.8 mcg
Vitamin B60.1 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate14 mcg
Water200 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 90. The excerpt below is the record exactly as published.
peaches which are nearly or quite ripe, place in a deep dish, sprinkle with sugar
Cook this with the app: pantry check, scaling, and the assistant.