vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Shredded Wheat and Peaches
From Lessons in cooking through preparation of meals, 1912
Serves 1
Presented as published in 1912. 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
95Calories
3 gProtein
22 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories95 kcal
Protein3.1 g
Carbohydrates22 g
Fiber3.5 g
Sugars2.3 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium3.8 mg
Potassium126 mg
Calcium15 mg
Iron0.7 mg
Magnesium35 mg
Phosphorus99 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A6 mcg
Vitamin E0 mg
Vitamin K1.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.8 mg
Folate12 mcg
Choline5.8 mg
Caffeine0 mg
Water24 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 70. The excerpt below is the record exactly as published.
SHREDDED WHEAT AND PEACHES WITH CREAM AND SUGAR FRIED CORN MEAL MUSH SYRUP TOAST COFFEE Shredded Wheat and Peaches On the top of Shredded Wheat Biscuits lay slices of canned peaches
Cook this with the app: pantry check, scaling, and the assistant.