Peach Preserves

Name: Peach Preserves
Ingredients: one pound of fruit; one pound of loaf sugar; half a pint of water

From Jane Hamilton's recipes, 1909

Adding a few peeled kernels to the syrup improves the flavor.

Presented as published in 1909. 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

1937Calories

4 gProtein

498 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories1937 kcal

Protein4.1 g

Carbohydrates498 g

Fiber6.8 g

Sugars491 g

Total Fat2.7 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium71 mg

Potassium565 mg

Calcium30 mg

Iron1.8 mg

Magnesium40 mg

Phosphorus100 mg

Zinc1.1 mg

Copper0.4 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C19 mg

Vitamin A109 mcg

Vitamin E0 mg

Vitamin K14 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)3.7 mg

Folate27 mcg

Choline0 mg

Caffeine0 mg

Water637 g

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 35. The excerpt below is the record exactly as published.

one pound of fruit put one pound of loaf sugar and half a pint of water

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