Canned Peaches I

Name: Canned Peaches I
Ingredients: i c. sugar; i qt. peaches; i c. water

From A laboratory manual of foods and cookery, 1916

One or two stones may be left in each jar for flavor.

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

1033Calories

6 gProtein

263 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories1033 kcal

Protein5.6 g

Carbohydrates263 g

Fiber9.2 g

Sugars252 g

Total Fat2.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium89 mg

Potassium758 mg

Calcium34 mg

Iron2.2 mg

Magnesium52 mg

Phosphorus136 mg

Zinc1.4 mg

Copper0.5 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C25 mg

Vitamin A148 mcg

Vitamin E0 mg

Vitamin K18 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)5 mg

Folate37 mcg

Choline0 mg

Caffeine0 mg

Water780 g

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 19. The excerpt below is the record exactly as published.

Canned Peaches I Ingredients : i c. sugar i qt. peaches i c. water

Cook this with the app: pantry check, scaling, and the assistant.