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Canned Peaches
From The new practical housekeeping, 1890
Serves 8
Continue preparing and sealing one can at a time.
Presented as published in 1890. 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
4Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (29 nutrients)
Calories3.6 kcal
Protein0.1 g
Carbohydrates0.8 g
Fiber0.1 g
Sugars0.3 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Sodium7.5 mg
Potassium4.7 mg
Calcium2.1 mg
Iron0.2 mg
Magnesium0.4 mg
Phosphorus1.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0.1 mg
Vitamin A0.8 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1 mcg
Choline0.1 mg
Water5.3 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 79. The excerpt below is the record exactly as published.
Canned Peaches. (With vinegar.) — Pour boiling water over one peck of large clingstone peaches to remove the fuzz ; make a syrup of three pounds sugar and one pint vinegar, using a little water rf required to cover the peaches ; cook until pretty soft, and can ad usuaL Canned Peaches. — Have one porcelain kettle with boiling water and another with a syrup made sweet enough witli white sugar
Cook this with the app: pantry check, scaling, and the assistant.