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Frozen Peaches
From Twentieth century home cook book, 1905
Serves 8
Presented as published in 1905. 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
203Calories
9 gProtein
25 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories203 kcal
Protein8.7 g
Carbohydrates25 g
Fiber1.2 g
Sugars24 g
Total Fat8 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium103 mg
Potassium460 mg
Calcium303 mg
Iron0.3 mg
Magnesium35 mg
Phosphorus263 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C3.2 mg
Vitamin A96 mcg
Vitamin E0.1 mg
Vitamin K2.3 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.9 mg
Folate4.6 mcg
Choline43 mg
Water283 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 110. The excerpt below is the record exactly as published.
FROZEN PEACHES. Mix well together two quarts of fresh, rich milk, two teacupfuls of good sugar ; put it into the freezer with ice and salt packed closely around it. When the milk is very cold, stir into it one quart of peaches, mashed and sweetened
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