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Another Receipt for Stewed Peaches
From Modern cookery, in all its branches, 1884
Serves 2
Lemon juice can be added to syrup.
Presented as published in 1884. 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
468Calories
1 gProtein
121 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories468 kcal
Protein0.7 g
Carbohydrates121 g
Fiber1.1 g
Sugars119 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium16 mg
Potassium96 mg
Calcium9.5 mg
Iron0.3 mg
Magnesium8.1 mg
Phosphorus17 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C3.1 mg
Vitamin A18 mcg
Vitamin E0 mg
Vitamin K2.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate4.5 mcg
Choline0 mg
Caffeine0 mg
Water244 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 404. The excerpt below is the record exactly as published.
ANOTHER RECEIPT FOR STEWED PEACHES. Should the fruit be not perfectly ripe, throw it into boiling water and keep it just simmering, until the skin can be easily stripped off. Have ready half a pound of fine sugar boiled to a light syrup with three-quarters of a pint of water ; throw in the peaches
Cook this with the app: pantry check, scaling, and the assistant.