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Peach Catsup
From The Rural cook book, 1907
Serves 8
Seal hot in pint jars.
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
60Calories
0 gProtein
14 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories60 kcal
Protein0.1 g
Carbohydrates14 g
Fiber0.5 g
Sugars13 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium3.2 mg
Potassium24 mg
Calcium13 mg
Iron0.1 mg
Magnesium3.1 mg
Phosphorus3.4 mg
Zinc0 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C6.1 mg
Vitamin A0.2 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.3 mcg
Choline0.9 mg
Caffeine0 mg
Water102 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 137. The excerpt below is the record exactly as published.
one peck of firm, ripe peaches ; add one pint of water to the peelings and one dozen sliced kernels; simmer 30 minutes, then strain ; add peaches to the liquor and simmer another 30 minutes ; add one cupful of vinegar, one-half cupful each of lemon juice and sugar, two teaspoonfuls of ground cinnamon, and one-half teaspoonful each of ground cloves
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