Peach Cream
From What to Have for Dinner, 1905
Presented as published in 1905. 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
2617Calories
12 gProtein
250 gCarbs
168 gFat
Full nutrition (33 nutrients)
Calories2617 kcal
Protein12 g
Carbohydrates250 g
Fiber5.6 g
Sugars207 g
Total Fat168 g
Saturated Fat96 g
Monounsaturated Fat34 g
Polyunsaturated Fat0.2 g
Cholesterol482 mg
Sodium113 mg
Potassium842 mg
Calcium350 mg
Iron1.6 mg
Magnesium55 mg
Phosphorus310 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A2 mcg
Vitamin E0.3 mg
Vitamin K11 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate22 mcg
Choline10 mg
Caffeine0 mg
Water535 g
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 59. The excerpt below is the record exactly as published.
PEACH CREAM. 1 can peaches 4 cup Sherry wine 1 cup sugar 1 pint cream Juice 2 lemons Few grains salt
Cook this with the app: pantry check, scaling, and the assistant.