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Candied Peaches
From The Landmarks club cook book, 1903
Serves 5
They will keep a long time.
Presented as published in 1903. 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
751Calories
1 gProtein
193 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories751 kcal
Protein1.1 g
Carbohydrates193 g
Fiber1.9 g
Sugars192 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium19 mg
Potassium157 mg
Calcium8.2 mg
Iron0.5 mg
Magnesium11 mg
Phosphorus28 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C5.1 mg
Vitamin A30 mcg
Vitamin E0 mg
Vitamin K3.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate7.5 mcg
Choline0 mg
Caffeine0 mg
Water158 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 11. The excerpt below is the record exactly as published.
CANDIED PEACHES (MEXICO). Take twenty-five large peaches and let them lie in water for a little while ; then remove the down by rubbing with a cloth. Stone them and put them in a kettle with two lbs. granulated sugar — a layer of peaches and a layer of sugar— add one-half pint water
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