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Crushed Peaches
From The national course in home economics, 1917
Serves 4
Presented as published in 1917. 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
104Calories
5 gProtein
13 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories104 kcal
Protein4.8 g
Carbohydrates13 g
Fiber0.1 g
Sugars13 g
Total Fat3.6 g
Saturated Fat1.2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol140 mg
Sodium58 mg
Potassium61 mg
Calcium25 mg
Iron0.7 mg
Magnesium6.2 mg
Phosphorus76 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C0.3 mg
Vitamin A62 mcg
Vitamin E0.4 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate18 mcg
Choline110 mg
Caffeine0 mg
Water152 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 216. The excerpt below is the record exactly as published.
CRUSHED PEACHES. One can or twelve large peaches, two coffee-cupfuls of sugar, one pint of water and the whites of three eggs
Cook this with the app: pantry check, scaling, and the assistant.