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Canned Peaches
From Virginia Cookery-book, 1884
Serves 14
Use ripe peaches for best flavor. Keep jars in a dark closet.
Presented as published in 1884. 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
824Calories
0 gProtein
213 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories824 kcal
Protein0.3 g
Carbohydrates213 g
Fiber0.5 g
Sugars213 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.3 mg
Potassium44 mg
Calcium3.4 mg
Iron0.2 mg
Magnesium3.2 mg
Phosphorus7.1 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A7.8 mcg
Vitamin E0 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate1.9 mcg
Choline0 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 118. The excerpt below is the record exactly as published.
Canned Peaches. To one pound of peaches allow half a pound of sugar ; to six pounds of sugar add half a tumbler of water ; put in the kettle a layer of sugar and one of peaches until the whole of both are in. Wash about eight peach-leaves
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