Canned Peaches and Pears
From A simple course in home economics for rural schools, 1916
Add syrup at the same temperature as the fruit.
Presented as published in 1916. 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 A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 14. The excerpt below is the record exactly as published.
Canned Peaches and Pears. To Prepare Fruit: Peaches — Scald 2 or 3 m., pare, seed. Pears — Pare. Slice, leave whole or cut into halves or quarters. For Peaches use syrup made from 2 C. sugar 2 C. water
Cook this with the app: pantry check, scaling, and the assistant.