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Peach Leather
From Harper's cook book encyclopædia, 1902
Serves 8
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
218Calories
0 gProtein
56 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories218 kcal
Protein0 g
Carbohydrates56 g
Sugars57 g
Total Fat0.2 g
Sodium0.6 mg
Potassium1.1 mg
Calcium0.6 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 331. The excerpt below is the record exactly as published.
Peach Leather. — Boil tart peaches with a little water until quite tender ; take out the stones, and pass the pulp through a wire sieve ; boil gently, stir- ring constantly, one hour; then stir into the boiled pulp sugar equal to one -half the weight of the unboiled pul
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