Peach Jelly
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
237Calories
1 gProtein
56 gCarbs
2 gFat
Full nutrition (31 nutrients)
Calories237 kcal
Protein0.8 g
Carbohydrates56 g
Fiber0.3 g
Sugars52 g
Total Fat2 g
Saturated Fat0.7 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Omega-30.2 g
Cholesterol0 mg
Sodium33 mg
Potassium323 mg
Calcium31 mg
Iron0.3 mg
Magnesium24 mg
Phosphorus26 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C183 mg
Vitamin A84 mcg
Vitamin E1.8 mg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate8.6 mcg
Water420 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 8. The excerpt below is the record exactly as published.
PEACH JELLY. Use 1 part sour apple juice to 2 parts peach juice
Cook this with the app: pantry check, scaling, and the assistant.