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Glazed Peaches (Peches glacees) a la Princesse
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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
834Calories
1 gProtein
210 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories834 kcal
Protein0.6 g
Carbohydrates210 g
Fiber0 g
Sugars205 g
Total Fat1 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol1.3 mg
Sodium13 mg
Potassium58 mg
Calcium28 mg
Iron0.1 mg
Magnesium5 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C5.9 mg
Vitamin A5.2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate4.4 mcg
Choline0.8 mg
Caffeine0 mg
Water152 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 541. The excerpt below is the record exactly as published.
lazed Peaches ( Peches glacees) a la Princesse Cut peaches in halves, shape in nice round pieces, cook until soft in half sugar and half water, brandy and lemon juice. Put on a broiler; when cold, cover with a peach glaze (made from the juice they are cooked in)
Cook this with the app: pantry check, scaling, and the assistant.