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Canned Peaches (Alternate Method)
From The new practical housekeeping, 1890
Serves 2
Fruits prepared this way have been kept for three to four years.
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
532Calories
2 gProtein
136 gCarbs
1 gFat
Full nutrition (24 nutrients)
Calories532 kcal
Protein2.1 g
Carbohydrates136 g
Fiber3.4 g
Sugars132 g
Total Fat1 g
Sodium31 mg
Potassium279 mg
Calcium10 mg
Iron0.8 mg
Magnesium18 mg
Phosphorus50 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin C9.3 mg
Vitamin A54 mcg
Vitamin K6.8 mcg
Vitamin B60.1 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate14 mcg
Water200 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 80. The excerpt below is the record exactly as published.
half a pound best loaf sugar to each pound fruit
Cook this with the app: pantry check, scaling, and the assistant.