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Peach Marmalade, No. 1
From The economical cook book, 1905
Serves 2
Blanch about one-third of the kernels and cook with the peaches.
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
532Calories
2 gProtein
136 gCarbs
1 gFat
Full nutrition (24 nutrients)
Calories532 kcal
Protein2.1 g
Carbohydrates136 g
Fiber3.4 g
Sugars132 g
Total Fat1 g
Sodium31 mg
Potassium279 mg
Calcium10 mg
Iron0.8 mg
Magnesium18 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 The economical cook book (1905) by Sara T. Paul, page 130. The excerpt below is the record exactly as published.
Peach Marmalade, Ho. 1. Peel the peaches, cut them in half and take out the stones ; weigh them and allow half their weight in sugar
Cook this with the app: pantry check, scaling, and the assistant.