Canned Peaches - Method I
From Lillian Massey school recipes, 1913
Syrup may be added before placing fruit in the steamer.
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
774Calories
0 gProtein
200 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories774 kcal
Protein0 g
Carbohydrates200 g
Fiber0 g
Sugars201 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.1 mg
Potassium6.4 mg
Calcium9.1 mg
Iron0.1 mg
Magnesium3 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water236 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 7. The excerpt below is the record exactly as published.
CANNED PEACHES. Method I. Select firm peaches. Pare (they may be placed in boiling water to loosen the skins); cut in halves or leave whole as desired, and pack in jars. Place lids lightly on jars and steam peaches 15 minutes. Make a syrup, using 1 c. sugar to 1 ¢c. water
Cook this with the app: pantry check, scaling, and the assistant.