Frosted Peaches

Name: Frosted Peaches
Ingredients: 12 large rich peaches; whites of 3 eggs; 2 spoonfuls water; 1 cup powdered sugar

From The New York receipt book, 1882

Expose to sun and breeze until dry.

Presented as published in 1882. 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

730Calories

19 gProtein

133 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories730 kcal

Protein19 g

Carbohydrates133 g

Fiber0 g

Sugars130 g

Total Fat14 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol558 mg

Sodium217 mg

Potassium210 mg

Calcium86 mg

Iron2.7 mg

Magnesium18 mg

Phosphorus297 mg

Zinc1.9 mg

Copper0.1 mg

Manganese0 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.1 mg

Folate71 mcg

Choline441 mg

Caffeine0 mg

Water144 g

As published

This recipe was extracted from The New York receipt book (1882) by D.B. Dewey & Co, page 7. The excerpt below is the record exactly as published.

Frosted Peaches. — 12 large rich peaches, free-stones, whites of 3 eggs, whisked to a standing froth, 2 spoonfuls water, 1 cup powdered sugar

Cook this with the app: pantry check, scaling, and the assistant.