Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peach | 1 medium (150g) | 59 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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 1/2 cup sugar 1 qt
- 2 cups cream rub measured peaches through colander
Directions
1 qt., in pieces, of nice ripe peaches 1-1½ cup sugar 1 qt. water 1-2 cups cream
Rub measured peaches through colander; add cold syrup made by boiling sugar and water together for 10 m. Freeze. Stir in cream whipped and slightly sweetened, when dasher is removed. Repack and ripen.
Frappés are partly frozen mixtures of fruit juices, pulps or fine grated fruits and when not too sweet are excellent in fevers and are often served in place of a drink or a sherbet to well people. Of course they are served in glasses.
“The grains, with fruits, nuts and vegetables contain all the nutritive properties necessary to make good blood.”
“Those who eat flesh are eating grains and vegetables at second-hand; for the animal receives from these things the nutrition that produces growth.”
“The life that was in the grains and vegetables passes into the eater. We receive it by eating the flesh of the animal. How much better to get it direct, by eating the food that God provided for our use.”
“Grains used for porridge or mush should have several hours’ cooking; but soft or liquid foods are less wholesome than dry foods which require thorough mastication.”
When porridges are used, something dry like zwieback or crisp crackers should be eaten with them to induce mastication.
Foods containing starch should be well insalivated by thorough mastication before any tart foods are introduced into the stomach, as acid hinders the digestion of starch.
The large proportion of starch contained in grains is changed to sugar in the process of digestion, so the addition of more sugar gives an excess of that element, overtaxing the liver and increasing the tendency to fermentation, since both starch and sugar are substances that ferment easily. Then if milk, another easily fermented food, is added what can be said of the combination? Besides: “the presence of a considerable amount of sugar actually retards the digestion of starch.”--_Dr. Kress._
For those who feel that they cannot at once forego the sweet, stir in a few sliced dates to graham porridge or sprinkle them over the top and serve with nut or dairy cream. Chopped figs or stewed raisins may also be used the same with different cereals. A very harmonious combination is pearled barley cooked with raisins. Nice ripe blueberries or black raspberries may be served with cereals.
A complete meal may be made of graham or any preferred porridge, blanched almonds, English walnuts or pecans, with dates, figs or raisins. The combination will be satisfying without any milk or cream.
My readers will many of them be surprised to find that oatmeal and some other porridges are delightful served with cream sauce, old-fashioned milk gravy, macaroni sauce and other gravies; the cooked parched grains especially so. A poached egg may be placed on each serving of porridge, with or without sauce.
Raw rice may be ground coarse or fine for different purposes.
The parched grains may be served with suitable, sub-acid fruits.
The toasted breakfast cereals on the market, prepared without malt or any additional sweet are many of them excellent foods because of the dextrinization of the starch, and we can easily prepare dextrinized grains in our own homes.