vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Peach Float
From The new practical housekeeping, 1890
Serves 4
Apple, pear, and quince floats can be made the same way.
Presented as published in 1890. 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
32Calories
4 gProtein
4 gCarbs
0 gFat
Full nutrition (24 nutrients)
Calories32 kcal
Protein3.6 g
Carbohydrates4.5 g
Fiber0.6 g
Sugars3.1 g
Total Fat0.1 g
Sodium4.9 mg
Potassium46 mg
Calcium1.5 mg
Iron0.1 mg
Magnesium3 mg
Phosphorus8.3 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C1.5 mg
Vitamin A9 mcg
Vitamin K1.1 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate2.3 mcg
Water59 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 249. The excerpt below is the record exactly as published.
the whites of four eggs, beaten to a stiff froth ; stew six peaches until soft enoush to mash^ sweeten to taste
Cook this with the app: pantry check, scaling, and the assistant.