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Peach Marmalade
From Superior cook book, 1905
Serves 2
Mrs. C. M. Leonard.
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
868Calories
1 gProtein
224 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories868 kcal
Protein1.4 g
Carbohydrates224 g
Fiber4.1 g
Sugars220 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium17 mg
Potassium299 mg
Calcium10 mg
Iron0.9 mg
Magnesium12 mg
Phosphorus25 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C214 mg
Vitamin A32 mcg
Vitamin E1.4 mg
Vitamin K5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate6.8 mcg
Choline12 mg
Caffeine0 mg
Water229 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 112. The excerpt below is the record exactly as published.
Peach Marmalade. One cup of peaches, 1 cup of sugar, let stand to draw. Boil from 1-i to 2 hours. Mrs. W. J. Stromvall. Peach Marmalade. One pound sliced peaches, tliree-quarters pound sugar, one-half cup of water
Cook this with the app: pantry check, scaling, and the assistant.