Americandessertvegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Peach Cake
From Dora's cook book, 1888
Serves 8
This is also delicious, made with ripe strawberries.
Presented as published in 1888. 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
35Calories
0 gProtein
6 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories35 kcal
Protein0.3 g
Carbohydrates6 g
Fiber0.1 g
Sugars3.5 g
Total Fat1.1 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Cholesterol3.8 mg
Sodium44 mg
Potassium6.7 mg
Calcium2.3 mg
Iron0.1 mg
Magnesium0.8 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.6 mcg
Choline3.5 mg
Caffeine0 mg
Water1.8 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 62. The excerpt below is the record exactly as published.
PEACH CAKE. : Bake three sheets of sponge cake as for jelly cake ; cut peaches in thin slices, prepare cream by whipping, sweet- ening and adding vanilla if desired
Cook this with the app: pantry check, scaling, and the assistant.