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Jellied Peaches
From The bride's cook book, 1915
Serves 1
Presented as published in 1915. 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
456Calories
27 gProtein
90 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories456 kcal
Protein27 g
Carbohydrates90 g
Fiber4.9 g
Sugars3.4 g
Total Fat1.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium732 mg
Potassium321 mg
Calcium214 mg
Iron21 mg
Magnesium37 mg
Phosphorus75 mg
Zinc0.5 mg
Copper0.6 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C50 mg
Vitamin A9.2 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.8 mg
Folate116 mcg
Choline24 mg
Caffeine0 mg
Water454 g
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 112. The excerpt below is the record exactly as published.
JELLIED PEACHES— Place halves of DEL MONTE Canned Peaches in a square wet mold. Dissolve 1 envelope of softened gelatin in 1^/4 cups of boiling water, add % cup of sugar, or Vs cup of corn sirup a
Cook this with the app: pantry check, scaling, and the assistant.