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Peach Paste
From The household cook book, 1902
Serves 2
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 371. The excerpt below is the record exactly as published.
PEACH PASTE — Out the peaches into small pieces, and cook, with barely enough water to cover them, until reduced to a pulp; allow ^ lb. sugar to 1 lb. pulp
Cook this with the app: pantry check, scaling, and the assistant.