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Canned Peaches
From The Institute cook book, 1913
Serves 16
If the fruit is not fully ripe it may require a longer time to cook.
Presented as published in 1913. 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
323Calories
3 gProtein
81 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories323 kcal
Protein2.8 g
Carbohydrates81 g
Fiber4.6 g
Sugars76 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium46 mg
Potassium379 mg
Calcium18 mg
Iron1.1 mg
Magnesium27 mg
Phosphorus68 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A74 mcg
Vitamin E0 mg
Vitamin K9.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.5 mg
Folate18 mcg
Choline0 mg
Caffeine0 mg
Water449 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 139. The excerpt below is the record exactly as published.
CANNED PEACHES 8 quarts peaches 1 quart sugar 3 quarts water
Cook this with the app: pantry check, scaling, and the assistant.