Canned Peaches and Other Fruits
From Principles of cooking, 1914
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
3097Calories
0 gProtein
801 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories3097 kcal
Protein0 g
Carbohydrates801 g
Fiber0 g
Sugars803 g
Total Fat2.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium36 mg
Potassium26 mg
Calcium36 mg
Iron0.4 mg
Magnesium12 mg
Phosphorus0 mg
Zinc0.1 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
Water946 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 26. The excerpt below is the record exactly as published.
Canned Peaches and Other Fruits. — Peaches, pears, cherries; apples, may all be canned in the same way. Fruits, like pineapple and quince, should first be cooked in boiling water until nearly soft, and then canned as for peaches. Allow four cups of water to four cups of sugar
Cook this with the app: pantry check, scaling, and the assistant.