vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Peach Butter
From Mary Jane's cook book, 1916
Serves 8
Presented as published in 1916. 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
13Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (24 nutrients)
Calories13 kcal
Protein0 g
Carbohydrates3.4 g
Fiber0 g
Sugars3.4 g
Total Fat0 g
Sodium0.4 mg
Potassium3.9 mg
Calcium0.2 mg
Iron0 mg
Magnesium0.3 mg
Phosphorus0.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0.1 mg
Vitamin A0.8 mcg
Vitamin K0.1 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Water2.8 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 88. The excerpt below is the record exactly as published.
PEACH BUTTER. Peel peaches and remove stones, place in preserving kettle with a very little water and stew until tender. Drain off liquid and put fruit in clean preserving kettle, mash and sweeten to taste
Cook this with the app: pantry check, scaling, and the assistant.