Peach Jam
From The junior cook book, 1920
Presented as published in 1920. 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
774Calories
0 gProtein
200 gCarbs
1 gFat
Full nutrition (15 nutrients)
Calories774 kcal
Protein0 g
Carbohydrates200 g
Sugars201 g
Total Fat0.6 g
Sodium2 mg
Potassium4 mg
Calcium2 mg
Iron0.1 mg
Magnesium0.6 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
As published
This recipe was extracted from The junior cook book (1920) by Clara Ingram Judson, page 20. The excerpt below is the record exactly as published.
PEACH JAM Peel and remove stones from 12 peaches. Put into saucepan and, with a big spoon or wire potato masher, break peaches into small bits. This work must be done quickly so that peaches will not turn brown. Measure the pulp. Add an equal amount of sugar
Cook this with the app: pantry check, scaling, and the assistant.