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Canned Peaches
From Lessons in cooking through preparation of meals, 1912
Serves 5
If there is not enough syrup, make more. A little lemon juice can improve flavor.
Presented as published in 1912. 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
502Calories
3 gProtein
127 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories502 kcal
Protein3.3 g
Carbohydrates127 g
Fiber5.4 g
Sugars121 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium51 mg
Potassium445 mg
Calcium18 mg
Iron1.3 mg
Magnesium30 mg
Phosphorus80 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A87 mcg
Vitamin E0 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.9 mg
Folate22 mcg
Choline0 mg
Caffeine0 mg
Water411 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 178. The excerpt below is the record exactly as published.
canned peaches — according to directions given the process would be as follows: Canned Peaches Sterilize jars and utensils. Weigh the fruit and make a syrup, using ^4 the weight of the peaches in sugar and j^^ the weight in water.
Cook this with the app: pantry check, scaling, and the assistant.