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Peach Jelly
From Harper's cook book encyclopædia, 1902
Serves 2
The fruit can be served as a compote with red-currant juice.
Presented as published in 1902. 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
651Calories
14 gProtein
160 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories651 kcal
Protein14 g
Carbohydrates160 g
Fiber5.6 g
Sugars146 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium37 mg
Potassium282 mg
Calcium65 mg
Iron1.4 mg
Magnesium21 mg
Phosphorus38 mg
Zinc0.2 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A2 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate26 mcg
Choline16 mg
Caffeine0 mg
Water298 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 195. The excerpt below is the record exactly as published.
Peach Jelly. — Peel, divide, and stone a dozen ripe peaches, and boil them and the bruised kernels for a quarter of an hour in a thin syrup made of io ozs. of sugar and half a pint of water. Flavor the syrup with the grated rind and strained juice of four lemons, strain it through a jelly- bag, and add to it I oz. of dissolved gelatine.
Cook this with the app: pantry check, scaling, and the assistant.