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Peach Surprise No. 2
From The national course in home economics, 1917
Serves 4
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
42Calories
0 gProtein
5 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories42 kcal
Protein0.5 g
Carbohydrates5.4 g
Fiber0.2 g
Sugars3.4 g
Total Fat2.1 g
Saturated Fat1.1 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.2 g
Cholesterol7.3 mg
Sodium31 mg
Potassium21 mg
Calcium8.1 mg
Iron0.1 mg
Magnesium1.7 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A14 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.9 mcg
Choline3.4 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 212. The excerpt below is the record exactly as published.
PEACH SURPRISE— No. 2. Lay pieces of sponge cake in glass dish, take the juice of canned peaches and moisten cake well. Then lay the fruit on top and cover with whipped cream
Cook this with the app: pantry check, scaling, and the assistant.