Frozen Peaches
From Physical culture cook book, 1901
Presented as published in 1901. 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
2264Calories
11 gProtein
576 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories2264 kcal
Protein11 g
Carbohydrates576 g
Fiber18 g
Sugars556 g
Total Fat4.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium203 mg
Potassium1512 mg
Calcium82 mg
Iron4.4 mg
Magnesium109 mg
Phosphorus271 mg
Zinc3 mg
Copper1.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C51 mg
Vitamin A296 mcg
Vitamin E0 mg
Vitamin K37 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)9.9 mg
Folate74 mcg
Choline0 mg
Caffeine0 mg
Water2033 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 58. The excerpt below is the record exactly as published.
Frozen Peaches. — Take two quarts peaches, peeled and sliced, sprinkle with one pound of sugar and let stand two hours. Mash fine, add one quart cold water
Cook this with the app: pantry check, scaling, and the assistant.