vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Peach Patties
From The Institute cook book, 1913
Serves 4
Presented as published in 1913. 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
420Calories
8 gProtein
63 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories420 kcal
Protein7.7 g
Carbohydrates63 g
Fiber4.7 g
Sugars55 g
Total Fat21 g
Saturated Fat1.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.4 g
Omega-30 g
Cholesterol7.9 mg
Sodium4.4 mg
Potassium283 mg
Calcium99 mg
Iron1.4 mg
Magnesium98 mg
Phosphorus176 mg
Zinc1.2 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A3 mcg
Vitamin E9.2 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.4 mg
Folate17 mcg
Choline19 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 84. The excerpt below is the record exactly as published.
PEACH PATTIES Hollow out little stale sponge cakes; brush with butter inside and out; place in each cavity two halves of peaches, pared and fitted together with a little orange marmalade or other preserve in the center. Sprinkle with sugar and chopped nuts
Cook this with the app: pantry check, scaling, and the assistant.