Canned Peaches
From Domestic science (Clark, Cornell home economics), 1911
Pears, cherries, apples, and plums may be canned in the same way.
Presented as published in 1911. 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
5167Calories
45 gProtein
1299 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories5167 kcal
Protein45 g
Carbohydrates1299 g
Fiber74 g
Sugars1216 g
Total Fat16 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium734 mg
Potassium6056 mg
Calcium290 mg
Iron17 mg
Magnesium425 mg
Phosphorus1084 mg
Zinc11 mg
Copper4.2 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C202 mg
Vitamin A1183 mcg
Vitamin E0 mg
Vitamin K148 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.5 mg
Niacin (B3)40 mg
Folate296 mcg
Choline0 mg
Caffeine0 mg
Water7188 g
As published
This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 78. The excerpt below is the record exactly as published.
Canned Peaches — Recipe. 8 qts. peaches, 1 qt. sugar, 3 qts. water
Cook this with the app: pantry check, scaling, and the assistant.