Peach Cream

Name: Peach Cream
Ingredients: ^ oz. Cox’s Gelatine; 4 ozs. Sugar; ^ pint Peach Puree; 5 the juice of a Lemon; I pint Cream; f gill cold Milk

From A manual of gelatine cookery, 1904

Presented as published in 1904. 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

2185Calories

24 gProtein

156 gCarbs

168 gFat

Full nutrition (33 nutrients)

Calories2185 kcal

Protein24 g

Carbohydrates156 g

Fiber5.1 g

Sugars129 g

Total Fat168 g

Saturated Fat96 g

Monounsaturated Fat34 g

Polyunsaturated Fat0.1 g

Cholesterol482 mg

Sodium147 mg

Potassium784 mg

Calcium328 mg

Iron1.3 mg

Magnesium52 mg

Phosphorus322 mg

Zinc1.5 mg

Copper0.5 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C59 mg

Vitamin A38 mcg

Vitamin E0.2 mg

Vitamin K16 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.6 mg

Folate24 mcg

Choline11 mg

Caffeine0 mg

Water499 g

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 13. The excerpt below is the record exactly as published.

PEACH CREAM. ^ oz. Cox’s Gelatine. 4 ozs. Sugar. ^ pint Peach Puree, 5 the juice of a Lemon. I pint Cream. f gill cold Milk

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