vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Peaches with Sugar
From Miss Parloa's kitchen companion, 1887
Serves 6
A spoonful of cordial may be poured over them if desired.
Presented as published in 1887. 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
28Calories
0 gProtein
7 gCarbs
0 gFat
Full nutrition (24 nutrients)
Calories28 kcal
Protein0.1 g
Carbohydrates7.1 g
Fiber0.1 g
Sugars7 g
Total Fat0 g
Sodium1.1 mg
Potassium10 mg
Calcium0.4 mg
Iron0 mg
Magnesium0.7 mg
Phosphorus1.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0.3 mg
Vitamin A2 mcg
Vitamin K0.3 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.5 mcg
Water7.4 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 366. The excerpt below is the record exactly as published.
r table-spoonfuls of sugar. Chill in the refrigerator, and serve in a glass dish. Crystallized Fruit. Wipe bunches of grapes dry and clean, and pare sweet oranges and divide them into sections. Beat the whites of two eggs to a stiff froth, and beat two table-spoonfuls of cold water into this froth. Dip the fruit into it, and then roll it in granulated sugar. Place on a platter, and set in a warm oven for three minutes ; then put away to cool. Any kind of fruit may be prepared in this manner. Serve in a fruit-dish. If you have any green leaves, put a few with the fruit. Two Ways of Serving Currants. During the summer and fall there is nothing better for dessert than fresh fruit, served in its ordinary state, or with sugar, or frozen, or in jellies. A pretty way to DESSERT. 697 serve currants is to fill the centre of a large glass dish with broken ice, and tastefully arrange fresh currant leaves around the ice, making a handsome bed on which to place bunches of the fruit. Each person at the table should be provided with a little powdered sugar, in which to dip the currants before eating them from the stem. Another nice way of serving this fruit is to dip it in the beaten white of an egg and then in sugar, and let the coating get dry before serving the currants. This pro- duces a pretty effect, though the fruit will not be so fresh and cool as when laid on ice. Peaches. Peaches should be pared and cut in halves. Arrange them in a dish, and sprinkle with sugar, not more than three table-spoonfuls to two dozen peaches
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.