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Peach Marmalade No. 1
From Fruit recipes, 1907
Serves 3
Presented as published in 1907. 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 Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 33. The excerpt below is the record exactly as published.
pounds of peaches. For immediate table use it will not require long cooking, but for putting up it must become dark in colour and free of juice. Seal while hot. PEACH JAM, COOKED Prepare as for Sauce, using a pound of sugar to each pound of fruit,. It should be very stiff when done. Place in jars with brandy on top and seal well. PEACH JAM, UNCOOKED Pare and slice perfect, freestone peaches. Cover the _ bottom of a jar with either brown or powdered sugar and 76 FRUIT RECIPES on this place a layer of the uncooked peaches. Alternate with the sugar till jar is full, packing down well, and leaving sugar on top. Place a layer of cotton wadding soaked in brandy on top; tie a paper over all securely and keep in a cool dry place. PEACH MARMALADE No. 1 Pare and stone peaches, cutting pulp fine. Cook with a few of the cracked kernels over quick fire until soft, add then same weight of sugar
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