Evaporated Peach Sauce
From Every-day dishes and every-day work, 1897
Adjust sweetness to taste.
Presented as published in 1897. 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
65Calories
1 gProtein
16 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories65 kcal
Protein1.4 g
Carbohydrates16 g
Fiber2.3 g
Sugars13 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium27 mg
Potassium190 mg
Calcium13 mg
Iron0.5 mg
Magnesium15 mg
Phosphorus34 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6.3 mg
Vitamin A37 mcg
Vitamin E0 mg
Vitamin K4.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.2 mg
Folate9.2 mcg
Choline0 mg
Caffeine0 mg
Water372 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 34. The excerpt below is the record exactly as published.
Evaporated Peach Sauce. — Soak the peaches over night in just enough Avater to cover
Cook this with the app: pantry check, scaling, and the assistant.