Canned Peaches
From Domestic science, principles and application, 1914
Fruit may be cut in halves and a few stones added to the sirup for flavor.
Presented as published in 1914. 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
1548Calories
0 gProtein
401 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1548 kcal
Protein0 g
Carbohydrates401 g
Fiber0 g
Sugars401 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium18 mg
Potassium13 mg
Calcium18 mg
Iron0.2 mg
Magnesium5.9 mg
Phosphorus0 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water473 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 83. The excerpt below is the record exactly as published.
Canned Peaches Method. — Wipe peaches and put in boiling water, allowing them to stand just long enough to loosen the skins. Remove the skins and either cook fruit at once, that it may not discolor, or drop into cold water. Make a sirup in the proportion of 1 pint of sugar to 1 pint of water
Cook this with the app: pantry check, scaling, and the assistant.