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French Cream with Peaches
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 8
Cream with apricots may be made in the same manner.
Presented as published in 1907. 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
758Calories
16 gProtein
66 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories758 kcal
Protein16 g
Carbohydrates66 g
Fiber0.7 g
Sugars53 g
Total Fat48 g
Saturated Fat26 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol353 mg
Sodium127 mg
Potassium251 mg
Calcium119 mg
Iron1.4 mg
Magnesium20 mg
Phosphorus198 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1.3 mcg
Vitamin C14 mg
Vitamin A101 mcg
Vitamin E0.8 mg
Vitamin K3.8 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate37 mcg
Choline188 mg
Caffeine0 mg
Water152 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 82. The excerpt below is the record exactly as published.
FRENCH CREAM WITH PEACHES. CREME FRANCAIS AUX PECHES. Prepare one pint of peach marmalade No. 11. Make a cream with one quart of cream, six ounces of sugar, ten yolks and two ounces of gelatin
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