Peach Cake with Custard
From Canadian cook book, 1924
Blanched almonds and raspberry jam may be added.
Presented as published in 1924. 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
852Calories
28 gProtein
128 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories852 kcal
Protein28 g
Carbohydrates128 g
Fiber0 g
Sugars111 g
Total Fat26 g
Saturated Fat12 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat2.3 g
Cholesterol474 mg
Sodium698 mg
Potassium1140 mg
Calcium633 mg
Iron2 mg
Magnesium72 mg
Phosphorus637 mg
Zinc3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C246 mg
Vitamin A276 mcg
Vitamin E1.2 mg
Vitamin K1.1 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.6 mg
Folate56 mcg
Choline0 mg
Caffeine0 mg
Water1362 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 78. The excerpt below is the record exactly as published.
6 to 8 halves of peaches). }4 c. fruit juice. 2 c. soft custard
Cook this with the app: pantry check, scaling, and the assistant.