Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| 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
- one-half cup of powdered sugar
- one tablespoonful of melted butter
- one pint of milk
- twelve ripe peaches pared
- three eggs
- two table- spoonfuls of corn starch
- five whites whipped stiff
Directions
Twelve ripe peaches pared, stoned and cut in halves, three eggs and the whites of two more, one-half cup of powdered sugar, two table- spoonfuls of corn starch, wet in cold milk, one tablespoonful of melted butter, one pint of milk. Scald the milk, stir in the corn starch, and when it begins to thicken, take from the fire and put in the butter. When lukewarm, whip in the beaten yolks until all are very light. Put a thick layer of peaches into a dish, stew with sugar and pour the creamy compound over them. Bake in an oven ten minutes and spread with a meringue of five whites whipped stiff with a little sugar. Set in the oven until a light brown. Eat cold with cream.