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Canned Peaches
From The farm cook & rule book, 1923
Serves 2
Presented as published in 1923. 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 (33 nutrients)
Calories532 kcal
Protein2.1 g
Carbohydrates136 g
Fiber3.4 g
Sugars132 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium39 mg
Potassium282 mg
Calcium19 mg
Iron0.8 mg
Magnesium21 mg
Phosphorus50 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C9.3 mg
Vitamin A54 mcg
Vitamin E0 mg
Vitamin K6.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate14 mcg
Choline0 mg
Caffeine0 mg
Water496 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 32. The excerpt below is the record exactly as published.
Canned Peaches Dip peaches in scalding water and remove the skin with a silver knife. Cut in halves or quarters, remove the stones and weigh. Allow % their weight in sugar and 2I/2 cupfuls of water
Cook this with the app: pantry check, scaling, and the assistant.