Peaches in Bloom
From Durham cook book ..., 1921
Recipe by Mrs. Arthur Cole.
Presented as published in 1921. 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
437Calories
0 gProtein
100 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories437 kcal
Protein0.3 g
Carbohydrates100 g
Fiber0 g
Sugars97 g
Total Fat16 g
Saturated Fat3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0 g
Cholesterol47 mg
Sodium6.3 mg
Potassium19 mg
Calcium12 mg
Iron0.1 mg
Magnesium1.1 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water11 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 53. The excerpt below is the record exactly as published.
PEACHES IN BLOOM. Cover four good-sized perfect peaches Avith boiling water, let stand a moment, drain and remove skins Avhieh Avill noAv easily slip off. Carefully cut in half, remoA^e the stones, and fill the cavity so made Avith chopped nuts. Pin the hah^es together Avith toothpicks. Sift three-fourths cup poAvdered sugar, cream Avell Avith three teaspoonfuls butter, then add three teaspoonfuls cream, a few drops at a time. Add enough pink vegetable color paste
Cook this with the app: pantry check, scaling, and the assistant.