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Peach Shortcake
From The farm cook & rule book, 1923
Serves 2
Presented as published in 1923. 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
523Calories
12 gProtein
111 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories523 kcal
Protein12 g
Carbohydrates111 g
Fiber0.3 g
Sugars2.9 g
Total Fat3.4 g
Saturated Fat1.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol7.3 mg
Sodium1552 mg
Potassium222 mg
Calcium616 mg
Iron6.4 mg
Magnesium36 mg
Phosphorus362 mg
Zinc1 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A19 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.4 mg
Folate150 mcg
Choline11 mg
Caffeine0 mg
Water66 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 46. The excerpt below is the record exactly as published.
Peach Shortcake 1% cupfuls flour V2 cupful fat % cupful cornstarch % teaspoonful salt 4 teaspoonfuls baking powder % cupful milk
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