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Peach Filling
From Lowney's cook book, 1907
Serves 2
Presented as published in 1907. 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
663Calories
2 gProtein
72 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories663 kcal
Protein2.4 g
Carbohydrates72 g
Fiber0 g
Sugars65 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol121 mg
Sodium4876 mg
Potassium132 mg
Calcium76 mg
Iron0.1 mg
Magnesium8 mg
Phosphorus68 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.1 mcg
Choline0.8 mg
Caffeine0 mg
Water83 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 110. The excerpt below is the record exactly as published.
Peach Filling 1 cup beaten cream 1 cup peach pulp 1 cup powdered sugar 2 tablespoons lemon juice few grains salt
Cook this with the app: pantry check, scaling, and the assistant.