Peach Cream

Name: Peach Cream
Ingredients: 1 9-inch baked pastry shell; 1 tall can evaporated milk; 1/3 cup sugar; 1/3 cup flour; 1 teaspoon vanilla; a/2 teaspoon almond extract; ^4 teaspoon salt; 2 eggs; IV2 cup sliced canned peaches

From The Gertrude Bobbitt Circle cook book, 1948

Submitted by Mrs. C. H. Thornton

Presented as published in 1948. 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

799Calories

6 gProtein

201 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories799 kcal

Protein6.4 g

Carbohydrates201 g

Fiber3.9 g

Sugars67 g

Total Fat0.9 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium617 mg

Potassium392 mg

Calcium21 mg

Iron3.5 mg

Magnesium32 mg

Phosphorus88 mg

Zinc0.7 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C4.7 mg

Vitamin A28 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.9 mg

Folate78 mcg

Choline0 mg

Caffeine0 mg

Water295 g

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 55. The excerpt below is the record exactly as published.

PEACH CREAM 1 9-inch baked pastry shell 1 tall can evaporated milk, un- 1/3 cup sugar diluted scalded 1/3 cup flour 1 teaspoon vanilla or a/2 teaspoon ^4 teaspoon salt almond extract 2 eggs IV2 cup sliced canned peaches

Cook this with the app: pantry check, scaling, and the assistant.