Peach Preserves

Name: Peach Preserves
Ingredients: three-fourths pound of sugar; three-fourths cup of water; each pound of prepared fruit

From New Delineator recipes., 1929

Cling-stone peaches are better than free-stone, for they keep their shape better.

Presented as published in 1929. 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

1518Calories

2 gProtein

391 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories1518 kcal

Protein1.5 g

Carbohydrates391 g

Fiber0.5 g

Sugars376 g

Total Fat1.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium27 mg

Potassium517 mg

Calcium50 mg

Iron5.3 mg

Magnesium30 mg

Phosphorus45 mg

Zinc0.2 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C123 mg

Vitamin A9.1 mcg

Vitamin E0.3 mg

Vitamin K0.5 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate32 mcg

Choline0 mg

Caffeine0 mg

Water576 g

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 94. The excerpt below is the record exactly as published.

PEACH PRESERVES Cling-stone peaches are better than free-stone, for they keep their shape better. Wash, peel, and remove the stones if desired. If the stones are removed, cut the peaches in quarters. Use three-fourths pound of sugar, and three-fourths cup of water to each pound of prepared fruit

Cook this with the app: pantry check, scaling, and the assistant.