vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Peach Butter
From Superior cook book, 1905
Serves 2
Mrs. F. A. Bell.
Presented as published in 1905. 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
569Calories
3 gProtein
145 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories569 kcal
Protein2.9 g
Carbohydrates145 g
Fiber5.3 g
Sugars139 g
Total Fat1.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium41 mg
Potassium384 mg
Calcium26 mg
Iron1.2 mg
Magnesium26 mg
Phosphorus69 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A74 mcg
Vitamin E0 mg
Vitamin K9.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.5 mg
Folate19 mcg
Choline0.1 mg
Caffeine0 mg
Water272 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 113. The excerpt below is the record exactly as published.
Peach Butter. Boil peaches until tender in a very little water, put through colander, tlien add H pounds of sugar to 1 quart of fruit, boil 1 hour, season with cinnamon
Cook this with the app: pantry check, scaling, and the assistant.