vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Peach Butter
From The new home cook book, 1896
Serves 3
Presented as published in 1896. 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
650Calories
1 gProtein
167 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories650 kcal
Protein1.5 g
Carbohydrates167 g
Fiber3 g
Sugars164 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium23 mg
Potassium198 mg
Calcium21 mg
Iron0.7 mg
Magnesium15 mg
Phosphorus35 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C6.2 mg
Vitamin A36 mcg
Vitamin E0.1 mg
Vitamin K5.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.2 mg
Folate9.3 mcg
Choline0.4 mg
Caffeine0 mg
Water134 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new home cook book (1896), page 105. The excerpt below is the record exactly as published.
PEACH BUTTER. Mrs. M. L. Take pound for pound of peaches and sugar; cook peaches alone until they become soft, then put in one- half the sugar, and stir for one-half an hour ; then the remainder of sugar, and stir an hour and a half. Season with cloves and cinnamon
Cook this with the app: pantry check, scaling, and the assistant.