Peach Salad a la Luella
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Decorate with whipped cream and gelatine.
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
283Calories
3 gProtein
70 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories283 kcal
Protein3.1 g
Carbohydrates70 g
Fiber3.7 g
Sugars56 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium22 mg
Potassium730 mg
Calcium59 mg
Iron0.9 mg
Magnesium32 mg
Phosphorus78 mg
Zinc0.2 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C41 mg
Vitamin A4.1 mcg
Vitamin E0.2 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate5.5 mcg
Choline8.7 mg
Caffeine0 mg
Water854 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 39. The excerpt below is the record exactly as published.
Peach Salad a la Luella Salade de Peches a la Luella Secure large peaches, peel them and cut them in halves length¬ wise; remove the stones. (Try to have them all even size, a half peach for each portion.) If four peaches put them in two cups of water, three spoons of sugar, juice of a half lemon, and let them cook until they are tender; leave in the juice until cold. In the meantime dip a half pound of green grapes in hot water; remove the skin and pits; cut them in four lengthwise. Cut large apples
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.