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Peaches in Jelly
From The art of cookery, 1899
Serves 1
Presented as published in 1899. 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
428Calories
1 gProtein
106 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories428 kcal
Protein0.8 g
Carbohydrates106 g
Fiber2 g
Sugars75 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium51 mg
Potassium146 mg
Calcium31 mg
Iron0.8 mg
Magnesium8 mg
Phosphorus34 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A6 mcg
Vitamin E0.2 mg
Vitamin K0.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate18 mcg
Choline15 mg
Caffeine0 mg
Water68 g
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 118. The excerpt below is the record exactly as published.
Peaches in Jelly. — Prepare a mock peach jelly as directed, and when cold and just beginning to stiffen pour it over freshly cut peaches
Cook this with the app: pantry check, scaling, and the assistant.