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Canned Peaches
From Atlanta women's club cook book, 1921
Serves 4
Use cracked peach pits in syrup for flavor.
Presented as published in 1921. 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
65Calories
1 gProtein
16 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories65 kcal
Protein1.4 g
Carbohydrates16 g
Fiber2.3 g
Sugars13 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium22 mg
Potassium188 mg
Calcium7.9 mg
Iron0.5 mg
Magnesium13 mg
Phosphorus34 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6.3 mg
Vitamin A37 mcg
Vitamin E0 mg
Vitamin K4.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.2 mg
Folate9.2 mcg
Choline0 mg
Caffeine0 mg
Water195 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 121. The excerpt below is the record exactly as published.
about one cup water for each quart jar or No. 3 can. Put in one cracked peach pit for every quart of syrup. Boil for five minutes and strain. Sort the fruit, using firm, sound, uniform peaches
Cook this with the app: pantry check, scaling, and the assistant.