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To Fry Peaches
From The new Annie Dennis cook book, 1905
Serves 2
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
483Calories
52 gProtein
8 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories483 kcal
Protein52 g
Carbohydrates7.6 g
Fiber1.1 g
Sugars6.3 g
Total Fat26 g
Saturated Fat7.9 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol166 mg
Sodium147 mg
Potassium971 mg
Calcium44 mg
Iron2.1 mg
Magnesium65 mg
Phosphorus539 mg
Zinc5.3 mg
Copper0.2 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C3.3 mg
Vitamin A23 mcg
Vitamin E0.4 mg
Vitamin K2.3 mcg
Vitamin B61.6 mg
Vitamin B121.6 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)15 mg
Folate7.1 mcg
Choline129 mg
Caffeine0 mg
Water242 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 164. The excerpt below is the record exactly as published.
To Fry Peaches Take ripe, clearseed peaches; peel them and take out the seed. Get the drippings from three or four slices of pork
Cook this with the app: pantry check, scaling, and the assistant.