Peach Salad

Name: Peach Salad
Ingredients: three rounded tablespoonfuls of Almond Butter; one-half cup of water; two tablespoonfuls of sugar; one-half teaspoonful of salt

From Healthful cookery, 1904

Presented as published in 1904. 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

400Calories

10 gProtein

35 gCarbs

25 gFat

Full nutrition (33 nutrients)

Calories400 kcal

Protein9.8 g

Carbohydrates35 g

Fiber4.6 g

Sugars25 g

Total Fat25 g

Saturated Fat2 g

Monounsaturated Fat16 g

Polyunsaturated Fat5.9 g

Cholesterol0 mg

Sodium1171 mg

Potassium352 mg

Calcium129 mg

Iron2 mg

Magnesium127 mg

Phosphorus238 mg

Zinc1.5 mg

Copper0.5 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E7.9 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)1.8 mg

Folate20 mcg

Choline0 mg

Caffeine0 mg

Water119 g

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 59. The excerpt below is the record exactly as published.

Peach Salad. — Cut ripe peaches lengthwise into small pieces. Have ready a dressing made from the following ingredients : Three rounded table- spoonfuls of Almond Butter rubbed smooth in one- half cup of water. Add two tablespoonfuls of sugar and one-half teaspoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.