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Peach Gelatine
From Mary Jane's cook book, 1916
Serves 2
Presented as published in 1916. 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
416Calories
4 gProtein
103 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories416 kcal
Protein4.2 g
Carbohydrates103 g
Fiber1.2 g
Sugars102 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium24 mg
Potassium97 mg
Calcium9.8 mg
Iron0.4 mg
Magnesium8.5 mg
Phosphorus19 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C3.2 mg
Vitamin A18 mcg
Vitamin E0 mg
Vitamin K2.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate5.8 mcg
Choline1.6 mg
Caffeine0 mg
Water187 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 58. The excerpt below is the record exactly as published.
cup of cold water 1 hour. Let sugar and water boil for 5 minutes. Pare peaches and cut in halves or quar- ters. Cook in syrup about 10 minutes or until tender. Remove from syrup and add gelatine
Cook this with the app: pantry check, scaling, and the assistant.