Stewed Peaches
From The pudding and pastry book, 1900
Presented as published in 1900. 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
590Calories
0 gProtein
141 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories590 kcal
Protein0 g
Carbohydrates141 g
Fiber0 g
Sugars139 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium12 mg
Potassium3.2 mg
Calcium8.5 mg
Iron0.1 mg
Magnesium2.4 mg
Phosphorus0.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Alcohol5.6 g
Water248 g
As published
This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 7. The excerpt below is the record exactly as published.
Stewed Peaches 6 peaches 5 ozs. powdered sugar ^ pint cold water 1 table-spoon kirsch
Cook this with the app: pantry check, scaling, and the assistant.