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Dried Peaches
From The new practical housekeeping, 1890
Serves 6
Good fruit is essential for drying.
Presented as published in 1890. 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
18Calories
0 gProtein
5 gCarbs
0 gFat
Full nutrition (24 nutrients)
Calories18 kcal
Protein0 g
Carbohydrates4.6 g
Fiber0.1 g
Sugars4.5 g
Total Fat0 g
Sodium0.6 mg
Potassium5.2 mg
Calcium0.2 mg
Iron0 mg
Magnesium0.3 mg
Phosphorus0.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0.2 mg
Vitamin A1 mcg
Vitamin K0.1 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Water3.7 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 264. The excerpt below is the record exactly as published.
Dried neacnes are better when halved and the cavities sprinkled with sugar while drying. The fruit must be good| however, as poor 316 • DRIED FRUITS. fruit can not be redeemed by any process. Another excellent way is to dry them in the oven, and, wnen about half done, place in a crock a layer of peaches alternately with a layer of sugar; tie papers over them and set away. Dried Peach S
Cook this with the app: pantry check, scaling, and the assistant.