Jellied Peaches

Name: Jellied Peaches
Ingredients: One dozen good sized peaches; ^ box of gelatine; ij^ cups of sugar; i^ pints of water

From Delicate dishes, 1896

Serve with whipped cream.

Presented as published in 1896. 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

1161Calories

0 gProtein

300 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories1161 kcal

Protein0 g

Carbohydrates300 g

Fiber0 g

Sugars301 g

Total Fat1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium24 mg

Potassium13 mg

Calcium24 mg

Iron0.2 mg

Magnesium8 mg

Phosphorus0 mg

Zinc0 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water709 g

As published

This recipe was extracted from Delicate dishes (1896), page 38. The excerpt below is the record exactly as published.

JELLIED PEACHES. One dozen good sized peaches, ^ box of gelatine, ij^ cups of sugar, i^ pints of water

Cook this with the app: pantry check, scaling, and the assistant.