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Peach Jelly
From The household cook book, 1902
Serves 4
Pear jelly can be made the same way.
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
60Calories
0 gProtein
14 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories60 kcal
Protein0.2 g
Carbohydrates14 g
Fiber0.2 g
Sugars13 g
Total Fat0.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium8.3 mg
Potassium124 mg
Calcium36 mg
Iron0.1 mg
Magnesium6.2 mg
Phosphorus8.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C38 mg
Vitamin A21 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.5 mcg
Choline1 mg
Caffeine0 mg
Water109 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 367. The excerpt below is the record exactly as published.
PEACH JELLY — Use 1 part very sour apple juice to 2 parts peach juice, and make like other jellies. Equal parts are sometimes used. A little lemon juice is sometimes added
Cook this with the app: pantry check, scaling, and the assistant.