vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Peach Cream
From Temperance cook book, 1887
Serves 2
Serve with halves or quarters of fresh peaches around the cream.
Presented as published in 1887. 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
597Calories
8 gProtein
136 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories597 kcal
Protein8.3 g
Carbohydrates136 g
Fiber3.4 g
Sugars132 g
Total Fat5.4 g
Saturated Fat2.6 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0 g
Cholesterol13 mg
Sodium47 mg
Potassium290 mg
Calcium22 mg
Iron0.9 mg
Magnesium21 mg
Phosphorus59 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C9.2 mg
Vitamin A54 mcg
Vitamin E0 mg
Vitamin K7.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate16 mcg
Choline2.7 mg
Caffeine0 mg
Water207 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 124. The excerpt below is the record exactly as published.
PEACH CREAM. Cut eighteen fine peaches into small pieces, and boil them with half a pound of sugar. When they are reduced to a marmalade, squeeze them through a sieve or colander. Then add half of a package of gelatine and a glassfull of good cream
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