vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Canned Peaches
From The Times cook book, no. 2, 1905
Serves 1
Presented as published in 1905. 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
785Calories
0 gProtein
203 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories785 kcal
Protein0.2 g
Carbohydrates203 g
Fiber0.4 g
Sugars203 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium19 mg
Potassium39 mg
Calcium17 mg
Iron0.2 mg
Magnesium7.3 mg
Phosphorus5.5 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A6 mcg
Vitamin E0 mg
Vitamin K0.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.5 mcg
Choline0 mg
Caffeine0 mg
Water495 g
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 141. The excerpt below is the record exactly as published.
CANNED PEACHES. Mrs. Charles P. Hays, Long Beach, Cal.— Fill clean glass jars with peeled and stoned medium-sized peaches. (They pack to better advantage pit side down.) Put rubbers on jars, then lay an extra half peach on the top. Pack the fruit in tightly to allow for shrinkage. Pour into the jar a syrup made by bringing to the boiling point sugar and water in proportion of two cups water to one cup sugar
Cook this with the app: pantry check, scaling, and the assistant.