vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Peaches and Cream
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
3Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (24 nutrients)
Calories2.6 kcal
Protein0.1 g
Carbohydrates0.6 g
Fiber0.1 g
Sugars0.5 g
Total Fat0 g
Sodium0.8 mg
Potassium7.6 mg
Calcium0.3 mg
Iron0 mg
Magnesium0.5 mg
Phosphorus1.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0.3 mg
Vitamin A1.5 mcg
Vitamin K0.2 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.4 mcg
Water5.5 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 291. The excerpt below is the record exactly as published.
PEACHES AND CREAM. Arrange as many peaches as you wish in a handsome dish after pour- ing a mixture of sugar and cream over them
Cook this with the app: pantry check, scaling, and the assistant.