Peach Marmalade
From A handbook of home economics, 1912
Presented as published in 1912. 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
1552Calories
34 gProtein
373 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories1552 kcal
Protein34 g
Carbohydrates373 g
Fiber55 g
Sugars310 g
Total Fat10 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium509 mg
Potassium4518 mg
Calcium176 mg
Iron13 mg
Magnesium305 mg
Phosphorus813 mg
Zinc8.5 mg
Copper3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C152 mg
Vitamin A887 mcg
Vitamin E0 mg
Vitamin K111 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.1 mg
Niacin (B3)30 mg
Folate222 mcg
Choline0 mg
Caffeine0 mg
Water4209 g
As published
This recipe was extracted from A handbook of home economics (1912) by Etta Proctor Flagg, page 21. The excerpt below is the record exactly as published.
Peach Marmalade Peel peaches, halve; measure. To 6 qts. peaches take one quart water, cook gently one hour, add half the quantity of sugar
Cook this with the app: pantry check, scaling, and the assistant.