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Peach Marmalade
From Twentieth century home cook book, 1905
Serves 2
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 33. The excerpt below is the record exactly as published.
Peach Marmalade — Allow three-quarters of a pound of sugar to a pound of fruit ; boil the pits until the water is well flavored; peel and quarter the peaches
Cook this with the app: pantry check, scaling, and the assistant.