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Preserved Nectarines
From The national course in home economics, 1917
Serves 2
This is a Florida recipe.
Presented as published in 1917. 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
743Calories
2 gProtein
190 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories743 kcal
Protein2.4 g
Carbohydrates190 g
Fiber3.4 g
Sugars188 g
Total Fat1.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Sodium31 mg
Potassium301 mg
Calcium6.2 mg
Iron0.8 mg
Magnesium20 mg
Phosphorus59 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin C6.6 mg
Vitamin A48 mcg
Vitamin E1.4 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.5 mg
Folate14 mcg
Water202 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 251. The excerpt below is the record exactly as published.
PRESERVED NECTARINES. (Florida Recipe. ) Pare, halve, stone and weigh the nectarines. Steam till tender. Make a syrup of three-fourths of a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.