Canned Peaches
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
For richer preserves, use one and a half cups of sugar per pound of peaches.
Presented as published in 1895. 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
1292Calories
11 gProtein
325 gCarbs
4 gFat
Full nutrition (24 nutrients)
Calories1292 kcal
Protein11 g
Carbohydrates325 g
Fiber18 g
Sugars304 g
Total Fat4 g
Sodium162 mg
Potassium1507 mg
Calcium51 mg
Iron4.3 mg
Magnesium99 mg
Phosphorus271 mg
Zinc2.9 mg
Copper1 mg
Manganese0.3 mg
Vitamin C51 mg
Vitamin A296 mcg
Vitamin K37 mcg
Vitamin B60.3 mg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)9.9 mg
Folate74 mcg
Water1088 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 83. The excerpt below is the record exactly as published.
Canned Peaches. Select fruit just ripe, but not soft, the late Crawford is the best, though there is a very rich white peach if you can obtain it. Peel and cut in halves, take out the pit, cover them with a paper, as they turn dark in the atmosphere; (have a wet cloth in your dish, to wipe knife and fingers on often for paring all fruits). Rinse quickly in water and drain. One cup of sugar to two quarts of peaches
Cook this with the app: pantry check, scaling, and the assistant.