vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Peach Float
From Harper's cook book encyclopædia, 1902
Serves 4
Serve with cream.
Presented as published in 1902. 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
401Calories
18 gProtein
58 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories401 kcal
Protein18 g
Carbohydrates58 g
Fiber1.1 g
Sugars57 g
Total Fat12 g
Saturated Fat6.8 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol44 mg
Sodium164 mg
Potassium641 mg
Calcium458 mg
Iron0.3 mg
Magnesium52 mg
Phosphorus388 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0 mg
Vitamin D3.5 mcg
Vitamin C3.1 mg
Vitamin A135 mcg
Vitamin E0.2 mg
Vitamin K2.3 mcg
Vitamin B60.2 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1 mg
Folate6.4 mcg
Choline67 mg
Caffeine0 mg
Water448 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 194. The excerpt below is the record exactly as published.
Peach Float. — Dissolve a box of gelatine in a teacupful of cold water ; then boil three pints of milk with two-thirds of a cupful of sugar. Take enough of the hot milk to dissolve the gelatine thoroughly ; then let all boil together for ten minutes. Have ready a dozen large or a dozen and a half medium -sized peache
Cook this with the app: pantry check, scaling, and the assistant.