Photo: Irene Kredenets
Estimated Nutrition (whole recipe, rough)
186
Calories
8g
Protein
6g
Fat
27g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup peach pulp
- 2 cup powdered sugar
- 1 egg
Directions
1
Mrs. John L. Ross.
2
1 cup peach pulp or tiny bits of tender peaches (either the fresh fruit or home preserved, in which case omit the sugar), J/2 cup powdered sugar, white of 1 egg. Put in a bowl and beat with a silver fork for 30 minutes; it should then be a thick, per- fectly smooth, velvety cream.
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] ·
Recipe sourced from
internet_archive