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Nectarines, to Preserve
From Consult me, 1902
Serves 1
Keep the pan in a warm place.
Presented as published in 1902. 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
243Calories
1 gProtein
62 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories243 kcal
Protein1.4 g
Carbohydrates62 g
Fiber1.9 g
Sugars60 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Sodium17 mg
Potassium170 mg
Calcium3.1 mg
Iron0.4 mg
Magnesium12 mg
Phosphorus34 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin C3.7 mg
Vitamin A27 mcg
Vitamin E0.8 mg
Vitamin K2.6 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.4 mg
Folate7.7 mcg
Water115 g
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 341. The excerpt below is the record exactly as published.
NECTARINES, to Preserve. — Peel, and cut them in two ; simmer them in boiling water till they float ; drain ; boil in clarified sugar till they cease simmering ; let them stay in till next day ; drain them out, and boil the sugar to the second degree
Cook this with the app: pantry check, scaling, and the assistant.