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Peach Marmalade
From Miss Corson's practical American cookery and household management, 1885
Serves 3
Presented as published in 1885. 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
608Calories
4 gProtein
152 gCarbs
1 gFat
Full nutrition (29 nutrients)
Calories608 kcal
Protein3.7 g
Carbohydrates152 g
Fiber3.9 g
Sugars126 g
Total Fat1.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Sodium352 mg
Potassium226 mg
Calcium101 mg
Iron10 mg
Magnesium21 mg
Phosphorus54 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin C6.2 mg
Vitamin A36 mcg
Vitamin E0 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.7 mg
Folate48 mcg
Choline3.8 mg
Water252 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 289. The excerpt below is the record exactly as published.
PEACH MARMALADE. Brush the fur from sound, ripe peaches, cut them in halves, remove the stones, and crack half of them ; pour boiling water over the cracked kernels, rub off the skins, and cut them in strips lengthwise. Weigh the peaches, and put them into a preserving-kettle with three-fourths of their weight of sugar
Cook this with the app: pantry check, scaling, and the assistant.