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Peaches
From Magnet users cook book, 1920
Serves 4
Recipe by Mrs. T. Rickmire.
Presented as published in 1920. 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
7Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (29 nutrients)
Calories7.3 kcal
Protein0.2 g
Carbohydrates1.6 g
Fiber0.2 g
Sugars0.5 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Sodium15 mg
Potassium9.3 mg
Calcium4.3 mg
Iron0.4 mg
Magnesium0.9 mg
Phosphorus2.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0.3 mg
Vitamin A1.5 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.1 mcg
Choline0.2 mg
Water11 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 68. The excerpt below is the record exactly as published.
PEACHES. Brush the down from the peaches and put into a deep disk, pour enough boiling water;on to cover them, lay a thickly folded towel over dh Sah ads es ea the dish, let stand until the water is nearly cold, then take out the peaches Es one at a time and rub off the skins with a coarse towel. Place layer of sugar
Cook this with the app: pantry check, scaling, and the assistant.