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Peach Marmalade
From Buckeye cookery, 1892
Serves 2
Put up in jars, pressing paper over them as directed for jellies.
Presented as published in 1892. 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
750Calories
2 gProtein
192 gCarbs
1 gFat
Full nutrition (24 nutrients)
Calories750 kcal
Protein2.1 g
Carbohydrates192 g
Fiber3.4 g
Sugars189 g
Total Fat1.2 g
Sodium31 mg
Potassium280 mg
Calcium11 mg
Iron0.9 mg
Magnesium19 mg
Phosphorus50 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin C9.3 mg
Vitamin A54 mcg
Vitamin K6.8 mcg
Vitamin B60.1 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate14 mcg
Water200 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 141. The excerpt below is the record exactly as published.
PracH MARMALADE. | - Choose ripe, well-flavored fruit, and it is well to make with pre i 252 ; PRESERVES, serves, reserving for marmalade those that are too soft. The flavor is improved by first boiling the pits in the water with which the syrup is to be made. Quarter the peaches and boil thirty minutes before adding sugar, stirring almost constantly from the time the _ peaches begin to be tender ; add sugar in the proportion of three- fourths pound sugar to one pound fruit
Cook this with the app: pantry check, scaling, and the assistant.