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Peach Preserves
From The new practical housekeeping, 1890
Serves 3
Ensure no air bubbles are left in jars.
Presented as published in 1890. 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 The new practical housekeeping (1890) by Estelle Woods Wilcox, page 469. The excerpt below is the record exactly as published.
pound of sugar to each pound of the mixed fruit; make a syrup of sugar with a little water, put in the fruit and cook until tender. Put up as above. Peach Preserves
Cook this with the app: pantry check, scaling, and the assistant.