vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Peach Jam
From The new practical housekeeping, 1890
Serves 1
Very ripe peaches, or the sound portion of those partly decayed may be used for jam.
Presented as published in 1890. 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
767Calories
4 gProtein
195 gCarbs
2 gFat
Full nutrition (24 nutrients)
Calories767 kcal
Protein4.1 g
Carbohydrates195 g
Fiber6.8 g
Sugars187 g
Total Fat1.7 g
Sodium60 mg
Potassium556 mg
Calcium20 mg
Iron1.6 mg
Magnesium37 mg
Phosphorus100 mg
Zinc1.1 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin C19 mg
Vitamin A109 mcg
Vitamin K14 mcg
Vitamin B60.1 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.7 mg
Folate27 mcg
Water401 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 321. The excerpt below is the record exactly as published.
Peach Jam, — Peel the peaches thinlj^-with a silver knife, or if not too ripe by immersing in hot water, remove stones and weigh, allowing one-third their weight of sugar
Cook this with the app: pantry check, scaling, and the assistant.