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Jellied Peaches
From Miss Parloa's kitchen companion, 1887
Serves 3
Flavor can be improved with a tablespoon of brandy or Maraschino.
Presented as published in 1887. 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
443Calories
4 gProtein
110 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories443 kcal
Protein4.5 g
Carbohydrates110 g
Fiber1.5 g
Sugars109 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium29 mg
Potassium127 mg
Calcium14 mg
Iron0.4 mg
Magnesium12 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C4.1 mg
Vitamin A24 mcg
Vitamin E0 mg
Vitamin K3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate7.3 mcg
Choline1.6 mg
Caffeine0 mg
Water325 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 375. The excerpt below is the record exactly as published.
Jellied Peaches. Provide first a dozen good-sized peaches, and then half a box of gelatine, a cupful and a half of sugar, and a pint and a half of water
Cook this with the app: pantry check, scaling, and the assistant.