vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Peach Butter
From The Rural cook book, 1907
Serves 2
Requires constant watching to prevent burning.
Presented as published in 1907. 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
566Calories
3 gProtein
144 gCarbs
1 gFat
Full nutrition (24 nutrients)
Calories566 kcal
Protein2.8 g
Carbohydrates144 g
Fiber4.6 g
Sugars139 g
Total Fat1.2 g
Sodium41 mg
Potassium378 mg
Calcium13 mg
Iron1.1 mg
Magnesium25 mg
Phosphorus68 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin C13 mg
Vitamin A74 mcg
Vitamin K9.2 mcg
Vitamin B60.1 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.5 mg
Folate18 mcg
Water272 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 100. The excerpt below is the record exactly as published.
Peach Butter. — This is a nice way to use up peaches that are too ripe for canning or pickling. Pare ripe peaches, put in a kettle with sufficient water to cover peaches ; when soft run through a colander, the stone* being thus easily removed To each quart' of peaches thus prepared add V/i pound of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.