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Maraschino Jelly with Peaches
From Miss Parloa's kitchen companion, 1887
Serves 1
Presented as published in 1887. 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
202Calories
25 gProtein
28 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories202 kcal
Protein25 g
Carbohydrates28 g
Fiber1.8 g
Sugars22 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium64 mg
Potassium145 mg
Calcium20 mg
Iron0.7 mg
Magnesium14 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0.7 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.1 mg
Vitamin A47 mcg
Vitamin E1.8 mg
Vitamin K3.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate22 mcg
Choline16 mg
Caffeine0 mg
Water125 g
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 374. The excerpt below is the record exactly as published.
Maraschino Jelly with Peaches. Make the jelly as directed in the preceding receipt. Put a two-quart mould in a deep pan, and surround it with ice. Cover the bottom of the mould about two inches deep with the jelly. Drain six halves of canned peaches
Cook this with the app: pantry check, scaling, and the assistant.