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Canned Peaches
From The Hotel St. Francis cook book, 1919
Serves 18
12 pounds of fruit and 3 pounds of sugar will fill six quart jars.
Presented as published in 1919. 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
418Calories
3 gProtein
106 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories418 kcal
Protein2.8 g
Carbohydrates106 g
Fiber4.5 g
Sugars101 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium47 mg
Potassium373 mg
Calcium20 mg
Iron1.1 mg
Magnesium27 mg
Phosphorus67 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A73 mcg
Vitamin E0 mg
Vitamin K9.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.4 mg
Folate18 mcg
Choline0 mg
Caffeine0 mg
Water503 g
Estimated from matched ingredients across 18 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 150. The excerpt below is the record exactly as published.
Canned peaches. Pare twelve pounds of peaches, cut in half, and lay in cold water until needed. Put on the stove three pounds of sugar with nine pints of water
Cook this with the app: pantry check, scaling, and the assistant.