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Peach Cream No. 2

Name: Peach Cream No. 2
Yield: 3 servings
Ingredients: A QUART of fine peaches; a half cupful of powdered sugar; half a cupful of granulated sugar; a pint of milk; the whites of three eggs

From Original White House Cookbook, 1887

Serves 3

Best served chilled.

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

470Calories

13 gProtein

84 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories470 kcal

Protein13 g

Carbohydrates84 g

Fiber3.1 g

Sugars80 g

Total Fat11 g

Saturated Fat4.6 g

Monounsaturated Fat2.9 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol205 mg

Sodium160 mg

Potassium564 mg

Calcium237 mg

Iron1.6 mg

Magnesium42 mg

Phosphorus308 mg

Zinc1.8 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D2.6 mcg

Vitamin C8.4 mg

Vitamin A181 mcg

Vitamin E0.6 mg

Vitamin K6.3 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)1.9 mg

Folate36 mcg

Choline176 mg

Caffeine0 mg

Water363 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 226. The excerpt below is the record exactly as published.

PEACH CREAM. No. 2. A QUART of fine peaches, pare and stone the fruit and cut in quarters. Beat the whites of three eggs with a half cupful of powdered sugar until it is stiff enough to cut with a knife. Take the yolks and mix with half a cupful of granulated sugar and a pint of milk

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