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Peach Toast
From The Cook County cook book, 1912
Serves 2
Canned or dried peaches may also be used. Recipe by Mrs. Conklin, Maywood, IL.
Presented as published in 1912. 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
1 gProtein
8 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories42 kcal
Protein1.2 g
Carbohydrates8.1 g
Fiber0.6 g
Sugars1.8 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0.1 mg
Sodium69 mg
Potassium32 mg
Calcium15 mg
Iron0.5 mg
Magnesium4.3 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A3 mcg
Vitamin E0 mg
Vitamin K0.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate14 mcg
Choline2 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 98. The excerpt below is the record exactly as published.
PEACH TOAST.— Stew fresh peaches in small quantity of water, when tender rub through a colander, and if quite juicy set on back of stove and cook slowly until of the consistency of mar- malade. Add sugar and serve the same as prunes, on toast moist- ened with hot liqui
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