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Peaches a la Ude
From The new home cook book, 1896
Serves 3
Presented as published in 1896. 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
689Calories
11 gProtein
173 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories689 kcal
Protein11 g
Carbohydrates173 g
Fiber6.2 g
Sugars159 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium32 mg
Potassium332 mg
Calcium63 mg
Iron1.5 mg
Magnesium23 mg
Phosphorus45 mg
Zinc0.2 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C108 mg
Vitamin A12 mcg
Vitamin E0.3 mg
Vitamin K1.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate27 mcg
Choline14 mg
Caffeine0 mg
Water295 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new home cook book (1896), page 101. The excerpt below is the record exactly as published.
PEACHES A LA UDE. From " In the Kitchen.'* Make a syrup of a pound of sugar and half a pint of water; when boiled and skimmed place in it five or six large peaches peeled and halved with the blanched kernels. Let them boil gently until clear, being careful not to break them. Skim them from the syrup and leave them to drain. Squeeze the juice of six lemons
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