Americandessertvegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Peach Shortcake
From The new practical housekeeping, 1890
Serves 4
Strawberry and Raspberry Short-cake made same way.
Presented as published in 1890. 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
405Calories
2 gProtein
54 gCarbs
21 gFat
Full nutrition (32 nutrients)
Calories405 kcal
Protein1.5 g
Carbohydrates54 g
Fiber0.6 g
Sugars51 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0 g
Cholesterol60 mg
Sodium18 mg
Potassium106 mg
Calcium38 mg
Iron0.2 mg
Magnesium6.8 mg
Phosphorus42 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.6 mg
Vitamin A9.2 mcg
Vitamin E0 mg
Vitamin K2.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate2.3 mcg
Caffeine0 mg
Water69 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 429. The excerpt below is the record exactly as published.
each Short'Cdke, — Bake three sheets of sponge-cake as for jelly cake ; cut peaches in thin slices and sprinkle with sugar a few minutes before using, keeping closely covered ; prepare cream by whipping, sweetening and adding flavor of vanilla
Cook this with the app: pantry check, scaling, and the assistant.