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Peach Marmalade
From Modern cookery, in all its branches, 1884
Serves 7
This jam is improved by pressing the fruit through a sieve after partial boiling.
Presented as published in 1884. 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
616Calories
3 gProtein
158 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories616 kcal
Protein2.7 g
Carbohydrates158 g
Fiber4.7 g
Sugars152 g
Total Fat1.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium36 mg
Potassium358 mg
Calcium19 mg
Iron1.1 mg
Magnesium23 mg
Phosphorus62 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A62 mcg
Vitamin E0 mg
Vitamin K7.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate19 mcg
Choline1.5 mg
Caffeine0 mg
Water254 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 452. The excerpt below is the record exactly as published.
Peaches, stoned and pared, 4 lbs. ; | hour. Sugar, lbs. : 2 minutes. Blanched peach-kernels : 3 minutes. Juice of 2 small lemons
Cook this with the app: pantry check, scaling, and the assistant.