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Peach Jelly
From The new practical housekeeping, 1890
Serves 2
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
536Calories
13 gProtein
125 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories536 kcal
Protein13 g
Carbohydrates125 g
Fiber2.9 g
Sugars103 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium301 mg
Potassium120 mg
Calcium101 mg
Iron8.5 mg
Magnesium16 mg
Phosphorus32 mg
Zinc0.2 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A3.5 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate42 mcg
Choline10 mg
Caffeine0 mg
Water271 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 330. The excerpt below is the record exactly as published.
Peach Jelly. — Add to the juice from a can of peaches a cup granulated sugar and boil until clear, skimming carefully ; when no more scum rises, put in the peaches and let boil up once; then care- fully take them out without breaking, and pour the hot syrup over A box gelatine that has soaked an hour in a cup cold water; add 892 DESSERT JELLIES. juice of a lemon
Cook this with the app: pantry check, scaling, and the assistant.