vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Peach Conserves
From The Blue grass cook book, 1904
Serves 5
Presented as published in 1904. 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
502Calories
3 gProtein
127 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories502 kcal
Protein3.3 g
Carbohydrates127 g
Fiber5.4 g
Sugars121 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium49 mg
Potassium445 mg
Calcium16 mg
Iron1.3 mg
Magnesium30 mg
Phosphorus80 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A87 mcg
Vitamin E0 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.9 mg
Folate22 mcg
Choline0 mg
Caffeine0 mg
Water344 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 80. The excerpt below is the record exactly as published.
PEACH CONSERVES Mrs. Cyrus McCormick Pare, quarter, and remove the stones from yel- low cUng peaches. To every 4 pounds of fruit make a syrup of 1 pound of cut loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.