vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Peach Surprise
From The national course in home economics, 1917
Serves 2
Recipe attributed to Lulu Fisher.
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
533Calories
18 gProtein
80 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories533 kcal
Protein18 g
Carbohydrates80 g
Fiber0 g
Sugars80 g
Total Fat22 g
Saturated Fat8.4 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol246 mg
Sodium211 mg
Potassium620 mg
Calcium479 mg
Iron0.9 mg
Magnesium50 mg
Phosphorus469 mg
Zinc2.2 mg
Copper0 mg
Manganese0 mg
Vitamin D4.5 mcg
Vitamin C0 mg
Vitamin A197 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.4 mg
Folate24 mcg
Choline212 mg
Caffeine0 mg
Water361 g
Estimated from matched ingredients across 2 servings.
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 SURPRISE. Scald three cupfuls of milk in a double boiler and stir into it two tablespoonfuls of corn-starch, previously wet in a little cold milk. Remove from the fire, stir in one tablespoonful of butter, the yolks of two eggs, one-half cupful of sugar and beat to a cream. Drain the juice from a can of peaches, put them in a baking dish, cover with the above mixture and set in a hot oven ten minutes; remove and spread with the stiffly beaten whites of the eggs, sweetened with three tablespoonfuls of powdered sugar
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Cook this with the app: pantry check, scaling, and the assistant.