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Peach Sauce
From The Ideal cook book, 1899
Serves 2
Presented as published in 1899. 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
556Calories
6 gProtein
144 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories556 kcal
Protein5.7 g
Carbohydrates144 g
Fiber13 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium11 mg
Potassium1577 mg
Calcium43 mg
Iron6.5 mg
Magnesium65 mg
Phosphorus189 mg
Zinc0.9 mg
Copper0.6 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A49 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)7.5 mg
Folate0 mcg
Water386 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 48. The excerpt below is the record exactly as published.
Peach Sauce—lIngredients—Peaches, water, sugar. Take a quart of dried peaches
Cook this with the app: pantry check, scaling, and the assistant.