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Peach Canape
From The bride's cook book, 1915
Serves 1
Presented as published in 1915. 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
1205Calories
6 gProtein
253 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories1205 kcal
Protein6.2 g
Carbohydrates253 g
Fiber6.6 g
Sugars214 g
Total Fat24 g
Saturated Fat7.3 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.8 g
Omega-30.3 g
Cholesterol0 mg
Sodium616 mg
Potassium407 mg
Calcium201 mg
Iron5.8 mg
Magnesium63 mg
Phosphorus149 mg
Zinc2.5 mg
Copper0.6 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C3.9 mg
Vitamin A48 mcg
Vitamin E3.4 mg
Vitamin K20 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.3 mg
Folate53 mcg
Choline37 mg
Caffeine9 mg
Water189 g
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 113. The excerpt below is the record exactly as published.
PEACH CANAPE— Put 6 halves of DEL MONTE Canned Peaches on 6 rounds of stale cake, toasted, pour over the juice of 1 lemon, % cup of sirup from the peaches and sprinkle with nutmeg
Cook this with the app: pantry check, scaling, and the assistant.