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Evaporated Peach Sauce
From Miss Parloa's kitchen companion, 1887
Serves 4
Adjust sugar to taste.
Presented as published in 1887. 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
196Calories
0 gProtein
51 gCarbs
0 gFat
Full nutrition (24 nutrients)
Calories196 kcal
Protein0.1 g
Carbohydrates51 g
Fiber0.1 g
Sugars51 g
Total Fat0.2 g
Sodium1.3 mg
Potassium8.6 mg
Calcium0.8 mg
Iron0 mg
Magnesium0.7 mg
Phosphorus1.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0.3 mg
Vitamin A1.5 mcg
Vitamin K0.2 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.4 mcg
Water5.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 391. The excerpt below is the record exactly as published.
Evaporated Peach Sauce. Wash and soak the peaches as directed for apples. In the morning put them into a stew-pan with half a cupful of sugar
Cook this with the app: pantry check, scaling, and the assistant.