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Another Way to Preserve Peaches
From The complete cook book, 1900
Serves 17
Cut peaches are easier to keep than whole ones.
Presented as published in 1900. 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
684Calories
1 gProtein
176 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories684 kcal
Protein1.5 g
Carbohydrates176 g
Fiber2.4 g
Sugars173 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium25 mg
Potassium199 mg
Calcium11 mg
Iron0.6 mg
Magnesium14 mg
Phosphorus35 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6.6 mg
Vitamin A38 mcg
Vitamin E0 mg
Vitamin K4.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.3 mg
Folate9.6 mcg
Choline0 mg
Caffeine0 mg
Water225 g
Estimated from matched ingredients across 17 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 131. The excerpt below is the record exactly as published.
ANOTHER WAY TO PRESERVE PEACHES. Peel, cut and weigh six pounds of peaches; take six pounds of fine white sugar, throw the sugar on the peaches until they are well covered, and let them stay all night. Early in the morning add three pints of water
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