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Frozen Peaches
From Virginia Cookery-book, 1884
Serves 1
Canned peaches and berries can be prepared similarly.
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
627Calories
4 gProtein
159 gCarbs
2 gFat
Full nutrition (24 nutrients)
Calories627 kcal
Protein4.1 g
Carbohydrates159 g
Fiber6.8 g
Sugars151 g
Total Fat1.6 g
Sodium60 mg
Potassium556 mg
Calcium19 mg
Iron1.6 mg
Magnesium37 mg
Phosphorus100 mg
Zinc1.1 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin C19 mg
Vitamin A109 mcg
Vitamin K14 mcg
Vitamin B60.1 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.7 mg
Folate27 mcg
Water401 g
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 102. The excerpt below is the record exactly as published.
Frozen Peaches. Pare and divide large, fresh, ripe, soft peaches ; sprinkle them with granulated sugar in the proportion of a quarter of a pound of sugar to one pound of fruit
Cook this with the app: pantry check, scaling, and the assistant.