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Peaches with Oranges
From Miss Corson's practical American cookery and household management, 1885
Serves 6
Presented as published in 1885. 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
91Calories
2 gProtein
23 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories91 kcal
Protein1.7 g
Carbohydrates23 g
Fiber4 g
Sugars16 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2.1 mg
Potassium303 mg
Calcium78 mg
Iron0.2 mg
Magnesium20 mg
Phosphorus42 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A23 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate62 mcg
Choline15 mg
Caffeine0 mg
Water158 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 301. The excerpt below is the record exactly as published.
PEACHES WITH ORANGES. A variety of canned peaches, which are exceedingly nice, are put up with what is called heavy sirup ; they are cut in thin slices, and the sirup has much sugar in it ; to prepare this dish, first drain the sliced peaches, saving all the sirup in which they are preserved ; dissolve in this sirup as much sugar as it will contain ; then peel for each small can of peaches half a dozen ripe oranges ; slice them thin, remov- ing all the seeds J put the sliced oranges and peaches in layers on a dish, with a plentiful sprinkling of powdered sugar
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Cook this with the app: pantry check, scaling, and the assistant.