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Canned Peaches
From The Ideal cook book, 1899
Serves 10
Ensure jars are hot while filling.
Presented as published in 1899. 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
520Calories
4 gProtein
126 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories520 kcal
Protein4.5 g
Carbohydrates126 g
Fiber3.1 g
Sugars81 g
Total Fat1.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium651 mg
Potassium80 mg
Calcium188 mg
Iron19 mg
Magnesium19 mg
Phosphorus40 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.7 mg
Folate77 mcg
Choline7.4 mg
Caffeine0 mg
Water420 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 134. The excerpt below is the record exactly as published.
one quart of granulated sugar to two quarts of water is the proper propor- tion ; to be increased or lessened according to the quantity of fruit to be canned, but always twice as much water as sugar. Use a porcelain kettle, and, if possible, take care that it is kept solely for canning and preserving — nothing else. Have another porcelain kettle by the side of the first, for boiling water (about three quarts
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