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Peaches with Rice
From The household (of the Detroit free press), 1886
Serves 2
Presented as published in 1886. 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
785Calories
10 gProtein
123 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories785 kcal
Protein10 g
Carbohydrates123 g
Fiber0.2 g
Sugars108 g
Total Fat29 g
Saturated Fat17 g
Monounsaturated Fat6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol90 mg
Sodium107 mg
Potassium447 mg
Calcium341 mg
Iron0.8 mg
Magnesium37 mg
Phosphorus299 mg
Zinc1.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K1.4 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1 mg
Folate38 mcg
Choline44 mg
Caffeine0 mg
Water252 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 407. The excerpt below is the record exactly as published.
PEACHES WITH RICE. Take some peaches and cut them in halves ; simmer them in a syrup for half an hour, then drain and when cold arrange them on a dish round a shape of rice made as follows : Boil three tablespoonfuls of rice, picked and washed clean, in a pint of milk, with sugar to taste, and a piece of vanilla. When quite done, put it into a basin to get cold. Make a custard with a gill of milk and the yolks of four eggs ; when cold mix it with the rice. Beat up to a froth a gill of cream, with some sugar and a pinch of isinglass
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