vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Peach Cake for Dessert
From The national course in home economics, 1917
Serves 8
Recipe by B. P. W.
Presented as published in 1917. 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
240Calories
2 gProtein
8 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories240 kcal
Protein1.6 g
Carbohydrates8.2 g
Fiber0.3 g
Sugars3.8 g
Total Fat22 g
Saturated Fat12 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol60 mg
Sodium44 mg
Potassium77 mg
Calcium47 mg
Iron0.3 mg
Magnesium7.1 mg
Phosphorus42 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin K2.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.6 mcg
Choline1.9 mg
Caffeine0.6 mg
Water39 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 176. The excerpt below is the record exactly as published.
PEACH CAKE FOR DESSRRT. Bake three sheets of Minnehaha cake, cut nice, ripe peaches in thin slices; prepare cream by whipping and sweetening
Cook this with the app: pantry check, scaling, and the assistant.