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Peach Snowdrift

Name: Peach Snowdrift
Yield: 1 servings
Ingredients: one-third of a box of gelatine; one-third of a cupful of cold water; one cupful of sugar; the juice of one lemon; sufficient canned or freshly-stewed peaches

From The national course in home economics, 1917

Serves 1

Recipe attributed to Myrtle Squire.

Presented as published in 1917. 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

889Calories

9 gProtein

223 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories889 kcal

Protein8.8 g

Carbohydrates223 g

Fiber2.6 g

Sugars216 g

Total Fat1.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium42 mg

Potassium296 mg

Calcium21 mg

Iron0.8 mg

Magnesium22 mg

Phosphorus45 mg

Zinc0.4 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C45 mg

Vitamin A37 mcg

Vitamin E0.2 mg

Vitamin K4.6 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.3 mg

Folate32 mcg

Choline8.3 mg

Caffeine0 mg

Water307 g

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 209. The excerpt below is the record exactly as published.

PEACH SNOWDRIFT. Soak one-third of a box of gelatine in one-third of a cupful of cold water till soft, then pour in one-third cupful of boiling water, one cupful of sugar and the juice of one lemon. Strain sufficient canned or freshly- stewed peaches

Cook this with the app: pantry check, scaling, and the assistant.