vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Nectarines, Preserved
From Cassell's dictionary of cookery, 1892
Serves 2
Store in a cool dry place.
Presented as published in 1892. 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
898Calories
1 gProtein
232 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories898 kcal
Protein0.7 g
Carbohydrates232 g
Fiber1 g
Sugars231 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium12 mg
Potassium90 mg
Calcium5.3 mg
Iron0.3 mg
Magnesium6.9 mg
Phosphorus17 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A14 mcg
Vitamin E0.4 mg
Vitamin K1.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate3.9 mcg
Choline0 mg
Caffeine0 mg
Water117 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 990. The excerpt below is the record exactly as published.
Nectarines, Preserved. — Gather the nectarines when they are fully grown, but not over-ripe. Split them in halves, and remove the stones; put the weight of the fruit into a preserving pan with a quarter of a pint of water
Cook this with the app: pantry check, scaling, and the assistant.