vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Peach Trifle
From Harper's cook book encyclopædia, 1902
Serves 2
Ensure all ingredients are very cold before mixing.
Presented as published in 1902. 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
460Calories
19 gProtein
60 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories460 kcal
Protein19 g
Carbohydrates60 g
Fiber2.4 g
Sugars54 g
Total Fat17 g
Saturated Fat7.4 g
Monounsaturated Fat5 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol313 mg
Sodium278 mg
Potassium661 mg
Calcium351 mg
Iron2 mg
Magnesium51 mg
Phosphorus451 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D3.9 mcg
Vitamin C6.2 mg
Vitamin A235 mcg
Vitamin E1 mg
Vitamin K5.9 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.7 mg
Folate49 mcg
Choline269 mg
Caffeine0 mg
Water407 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 195. The excerpt below is the record exactly as published.
Peach Trifle. — Two cups of milk, four table-spoonfuls of sugar, three eggs, one small, stale sponge cake, peaches peeled and sliced
Cook this with the app: pantry check, scaling, and the assistant.