vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chartreuse of Peaches
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
565Calories
27 gProtein
22 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories565 kcal
Protein27 g
Carbohydrates22 g
Fiber0 g
Sugars14 g
Total Fat39 g
Saturated Fat24 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.5 g
Cholesterol134 mg
Sodium62 mg
Potassium262 mg
Calcium191 mg
Iron0.4 mg
Magnesium25 mg
Phosphorus166 mg
Zinc0.7 mg
Copper0.5 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A330 mcg
Vitamin E1.1 mg
Vitamin K3.3 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate13 mcg
Choline39 mg
Caffeine0 mg
Alcohol4.6 g
Water120 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 541. The excerpt below is the record exactly as published.
Chartreuse of Peaches. One cup of mashed peaches, six tablespoons dissolved Cox’s gelatine, two tablespoons brandy, sugar to taste; stir on ice until it gets nice and cold, then add gently one and a half cups whipped cream
Cook this with the app: pantry check, scaling, and the assistant.