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Peaches and Cream
From The new practical housekeeping, 1890
Serves 1
Pour cream over only as they are dished up if served individually.
Presented as published in 1890. 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
695Calories
6 gProtein
175 gCarbs
2 gFat
Full nutrition (24 nutrients)
Calories695 kcal
Protein5.6 g
Carbohydrates175 g
Fiber9.2 g
Sugars165 g
Total Fat2 g
Sodium81 mg
Potassium754 mg
Calcium26 mg
Iron2.2 mg
Magnesium50 mg
Phosphorus136 mg
Zinc1.4 mg
Copper0.5 mg
Manganese0.2 mg
Vitamin C25 mg
Vitamin A148 mcg
Vitamin K18 mcg
Vitamin B60.2 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5 mg
Folate37 mcg
Water544 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 249. The excerpt below is the record exactly as published.
Peaches and Cream, — ^The harder kinds of peaches should be chopped to the size of strawberries and mixed with sugar two or three hours before serving. Allow about four ounces sugar
Cook this with the app: pantry check, scaling, and the assistant.