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Peaches Preserved Whole
From Cassell's dictionary of cookery, 1892
Serves 8
Store jars securely in a cool, dry place.
Presented as published in 1892. 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
12Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories12 kcal
Protein0 g
Carbohydrates3.1 g
Fiber0 g
Sugars3.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.2 mg
Potassium0.1 mg
Calcium0.1 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water3.1 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1119. The excerpt below is the record exactly as published.
Peaches Preserved Whole. — This preserve is best made in the early part of Octo- ber. Gather the peaches before they are fully ripe, wipe the down from them, put them into a deep pan, pour boiling water over them, cover them over, and let them remain near the fire, though not upon it, for an hour ; then take out the peaches, put them in a bowl of cold water, and in a quarter of an hour take ofE the skins, push out the stones, and weigh the fruit. Take an equal weight of loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.