vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
MATRIMONY
From The new Kentucky home cook book, 1884
Serves 9
Miss Alice Ficklix
Presented as published in 1884. 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
744Calories
10 gProtein
79 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories744 kcal
Protein10 g
Carbohydrates79 g
Fiber0.5 g
Sugars75 g
Total Fat44 g
Saturated Fat24 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol244 mg
Sodium115 mg
Potassium353 mg
Calcium218 mg
Iron0.7 mg
Magnesium26 mg
Phosphorus242 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.7 mcg
Vitamin C1.4 mg
Vitamin A96 mcg
Vitamin E0.4 mg
Vitamin K3.6 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.5 mg
Folate18 mcg
Choline117 mg
Caffeine0 mg
Water212 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 153. The excerpt below is the record exactly as published.
MATRIMONY. Take one quart of milk, one quart of cream, three cup- fuls of sugar, six eggs, and one pint of peaches mashed fine. Heat the milk almost to boiling ; add the yelks and sugar. Let it get cold. Beat into it the cream and fruit ; add a tea-spoonful of vanilla
Cook this with the app: pantry check, scaling, and the assistant.