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Peach Jelly
From The national course in home economics, 1917
Serves 5
Ensure to remove pits before cooking.
Presented as published in 1917. 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
507Calories
4 gProtein
129 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories507 kcal
Protein3.5 g
Carbohydrates129 g
Fiber6 g
Sugars121 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium48 mg
Potassium472 mg
Calcium21 mg
Iron1.4 mg
Magnesium31 mg
Phosphorus83 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A87 mcg
Vitamin E0 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.9 mg
Folate24 mcg
Choline1 mg
Caffeine0 mg
Water338 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 257. The excerpt below is the record exactly as published.
PEACH JELLY. Pare the peaches, remove about one-half the pits. Place in a kettle with enough water to cover. Stir until the fruit is well cooked, then strain, and to every pint of the juice add the juice of one-half of a lemon; measure again, allowing a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.