Peach Polly
From The Central cook book, 1924
Presented as published in 1924. 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
1883Calories
34 gProtein
420 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories1883 kcal
Protein34 g
Carbohydrates420 g
Fiber20 g
Sugars245 g
Total Fat24 g
Saturated Fat2.7 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat5 g
Omega-30 g
Cholesterol31 mg
Sodium1637 mg
Potassium1279 mg
Calcium426 mg
Iron13 mg
Magnesium139 mg
Phosphorus467 mg
Zinc4 mg
Copper1.1 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A275 mcg
Vitamin E11 mg
Vitamin K36 mcg
Vitamin B60.4 mg
Vitamin B120.8 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)20 mg
Folate314 mcg
Choline66 mg
Caffeine0 mg
Water746 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 50. The excerpt below is the record exactly as published.
Peach Polly 1 quart can peaches. 1 tablespoonful lemon juice. 2 cupfuls soft stale bread crumbs. Vf cupful sugar. 1 tablespoonful butter
Cook this with the app: pantry check, scaling, and the assistant.