Peach Salad
From The Federation cook book, 1910
Recipe attributed to Miss LEONYA JONES.
Presented as published in 1910. 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
978Calories
18 gProtein
35 gCarbs
86 gFat
Full nutrition (27 nutrients)
Calories978 kcal
Protein18 g
Carbohydrates35 g
Fiber11 g
Sugars14 g
Total Fat86 g
Saturated Fat7.4 g
Monounsaturated Fat12 g
Polyunsaturated Fat61 g
Sodium9.8 mg
Potassium643 mg
Calcium120 mg
Iron3 mg
Magnesium183 mg
Phosphorus463 mg
Zinc3.5 mg
Copper1.6 mg
Manganese3.7 mg
Vitamin C6.2 mg
Vitamin A1.4 mcg
Vitamin K7.4 mcg
Vitamin B60.8 mg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)1.7 mg
Folate8.4 mcg
Water122 g
As published
This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 11. The excerpt below is the record exactly as published.
Peach Salad Halve and stone large fresh peaches. Fill the cavities with a mixture of broken walnuts, pieces of pear and a dash of celery or parsley
Cook this with the app: pantry check, scaling, and the assistant.