Peach Leather
From My best 250 recipes, 1907
Apples and quinces may be used in the same way.
Presented as published in 1907. 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
437Calories
0 gProtein
113 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories437 kcal
Protein0 g
Carbohydrates113 g
Sugars113 g
Total Fat0.4 g
Sodium1.1 mg
Potassium2.3 mg
Calcium1.1 mg
Iron0.1 mg
Magnesium0.3 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
As published
This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 19. The excerpt below is the record exactly as published.
PEACH LEATHER This is really a fruit paste, and is exceed- ingly nice for school luncheons during the winter. Wash half a peck of peaches, cut them in halves, and remove the stones. Weigh the peaches, and to each pound allow a quarter of a pound of sugar.
Cook this with the app: pantry check, scaling, and the assistant.