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Preserved Peaches
From The Swedish, French, American cook book, 1918
Serves 12
For brandied peaches, add four cups of brandy before bottling.
Presented as published in 1918. 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
775Calories
0 gProtein
201 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories775 kcal
Protein0 g
Carbohydrates201 g
Fiber0 g
Sugars201 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7 mg
Potassium8.1 mg
Calcium6.8 mg
Iron0.1 mg
Magnesium2.3 mg
Phosphorus0.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.5 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0 mg
Caffeine0 mg
Water159 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 621. The excerpt below is the record exactly as published.
Preserved Peaches (Conserve de Peches ) Make a syrup from eight cups water and twelve cups sugar. Put on the stove until it boils. In the meantime, have a bushel basket of peaches
Cook this with the app: pantry check, scaling, and the assistant.