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Biscuits aux Peches a la Parisienne
From The Swedish, French, American cook book, 1918
Serves 2
Presented as published in 1918. 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
641Calories
8 gProtein
39 gCarbs
52 gFat
Full nutrition (33 nutrients)
Calories641 kcal
Protein8.2 g
Carbohydrates39 g
Fiber1.3 g
Sugars27 g
Total Fat52 g
Saturated Fat32 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.9 g
Cholesterol178 mg
Sodium29 mg
Potassium439 mg
Calcium242 mg
Iron0.4 mg
Magnesium32 mg
Phosphorus226 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C3.2 mg
Vitamin A459 mcg
Vitamin E1.5 mg
Vitamin K6.8 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.8 mg
Folate12 mcg
Choline40 mg
Caffeine0 mg
Water214 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 479. The excerpt below is the record exactly as published.
Biscuits aux Peches) a la Parisienne Mash the peaches through a sieve; to two cups whipped cream take one cup peaches, sugar to taste, fill the paper cases. Decorate with whipped cream on the top and maraschino cherries
Cook this with the app: pantry check, scaling, and the assistant.