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Stuffed Peaches
From The Times cook book, no. 2, 1905
Serves 10
This is entirely new in Southern California.
Presented as published in 1905. 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
799Calories
7 gProtein
172 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories799 kcal
Protein7 g
Carbohydrates172 g
Fiber7.7 g
Sugars160 g
Total Fat13 g
Saturated Fat1 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol0 mg
Sodium3.4 mg
Potassium601 mg
Calcium90 mg
Iron1.7 mg
Magnesium92 mg
Phosphorus166 mg
Zinc0.9 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K1.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.7 mg
Folate12 mcg
Choline4.1 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 125. The excerpt below is the record exactly as published.
STUFFED PEACHES. Mrs. N. S. Ailing, Lamanda Park, Cal.— Take large-size ripe peaches, wipe off fuzz, but do not peel; take out pit at toip of peach without breaking the fruit; fill from the following: One pack- age of seedless raisins, 10 cents worth almonds, 25 cents worth of dates, pits to be removed. Chop the last three ingredients together; fill ' peach and tie to prevent falling apart. Then make a syrup of four teacups mild vinegar and six teacups white sugar
Cook this with the app: pantry check, scaling, and the assistant.