vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Peach Cream
From The Toronto Cook Book, 1915
Serves 3
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
539Calories
21 gProtein
95 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories539 kcal
Protein21 g
Carbohydrates95 g
Fiber1.8 g
Sugars89 g
Total Fat10 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol372 mg
Sodium172 mg
Potassium281 mg
Calcium69 mg
Iron2.3 mg
Magnesium22 mg
Phosphorus219 mg
Zinc1.4 mg
Copper0.4 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C1 mg
Vitamin A206 mcg
Vitamin E2.8 mg
Vitamin K3.9 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1 mg
Folate63 mcg
Choline303 mg
Caffeine0 mg
Water275 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 43. The excerpt below is the record exactly as published.
Peach Cream Wash two cups canned peaches; rub through sieve and cook for three minutes in a syrup made by boiling one cup sugar with one of water. Have soaked one package of gelatine ; add this to syrup and peaches. Stir a few minutes to dissolve gelatine; place in a pan of snow or ice and beat till nearly cold; add whites of six eggs
Cook this with the app: pantry check, scaling, and the assistant.