Peach Jelly
From The Fredericksburg home kitchen cook book, 1921
Presented as published in 1921. 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
194Calories
4 gProtein
47 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories194 kcal
Protein4.2 g
Carbohydrates47 g
Fiber6.9 g
Sugars38 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium59 mg
Potassium569 mg
Calcium19 mg
Iron1.6 mg
Magnesium37 mg
Phosphorus101 mg
Zinc1.1 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A109 mcg
Vitamin E0 mg
Vitamin K14 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.7 mg
Folate30 mcg
Choline0.8 mg
Caffeine0 mg
Water415 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 53. The excerpt below is the record exactly as published.
Peach Jelly. Select peaches that are not too sweet. Wash them and rub off the fuzz. Cut in halves; remove the stones. Crack a dozen kernels, and add them to the peaches. Boil until tender. When the liquid is strained and measured, add a tablespoonful of lemon juice to each, pint of the jell
Cook this with the app: pantry check, scaling, and the assistant.