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Roasted Peach
From The new Kentucky home cook book, 1884
Serves 1
An apple or a quince similarly prepared is a tempting dish; and an orange peel deftly filled with ice-cream is a pleasant surprise to an invalid.
Presented as published in 1884. 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
224Calories
2 gProtein
43 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories224 kcal
Protein2.2 g
Carbohydrates43 g
Fiber2.3 g
Sugars40 g
Total Fat6 g
Saturated Fat3.5 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.2 g
Cholesterol19 mg
Sodium22 mg
Potassium220 mg
Calcium32 mg
Iron0.5 mg
Magnesium15 mg
Phosphorus55 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C6.2 mg
Vitamin A83 mcg
Vitamin E0.2 mg
Vitamin K5 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate9.8 mcg
Choline4.2 mg
Caffeine0 mg
Water148 g
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 181. The excerpt below is the record exactly as published.
ROASTED PEACH. Select a large, yellow, juicy peach, wipe it, put it into a pan with a little water, and bake until it is tender; then peel off the skin, divide it in half, cover with sugar, and eat with whipped cream
Cook this with the app: pantry check, scaling, and the assistant.