Americandessert
Peach Short-Cake
From What to eat, how to serve it, 1891
Presented as published in 1891. 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
1388Calories
30 gProtein
314 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories1388 kcal
Protein30 g
Carbohydrates314 g
Fiber9 g
Sugars111 g
Total Fat4.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium35 mg
Potassium991 mg
Calcium63 mg
Iron16 mg
Magnesium92 mg
Phosphorus326 mg
Zinc2.1 mg
Copper0.5 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C471 mg
Vitamin A70 mcg
Vitamin E3.1 mg
Vitamin K11 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)20 mg
Folate416 mcg
Choline26 mg
Caffeine0 mg
Water398 g
As published
This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 17. The excerpt below is the record exactly as published.
doubling the materials. Roll two thirds of the dough into a sheet to fit the bottom of a baking-pan, spread thickly with sliced peaches, sprinkle with sugar
Cook this with the app: pantry check, scaling, and the assistant.