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Peach Marmalade
From The household cook book, 1902
Serves 3
Stir it from the bottom with a wooden spoon all the time it is on the fire to prevent burning.
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
646Calories
1 gProtein
166 gCarbs
1 gFat
Full nutrition (24 nutrients)
Calories646 kcal
Protein1.4 g
Carbohydrates166 g
Fiber2.3 g
Sugars164 g
Total Fat0.9 g
Sodium21 mg
Potassium187 mg
Calcium7.6 mg
Iron0.6 mg
Magnesium13 mg
Phosphorus33 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin C6.2 mg
Vitamin A36 mcg
Vitamin K4.5 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.2 mg
Folate9.1 mcg
Water134 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 368. The excerpt below is the record exactly as published.
PEACH MARMALADE — Choose fine, ripe peaches; pare, stone and cut them up; add a very little water and cook in the farina boiler until reduced to a pulp; pass through a colander and allow | lb. sugar
Cook this with the app: pantry check, scaling, and the assistant.