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Preserved Peaches
From Original White House Cookbook, 1887
Serves 3
When all are done, let the syrup boil until thick, pour it into jars over the peaches.
Presented as published in 1887. 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
646Calories
1 gProtein
166 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories646 kcal
Protein1.4 g
Carbohydrates166 g
Fiber2.3 g
Sugars164 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium24 mg
Potassium188 mg
Calcium9.9 mg
Iron0.6 mg
Magnesium13 mg
Phosphorus33 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6.2 mg
Vitamin A36 mcg
Vitamin E0 mg
Vitamin K4.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.2 mg
Folate9.1 mcg
Choline0 mg
Caffeine0 mg
Water212 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 273. The excerpt below is the record exactly as published.
PRESERVED PEACHES. Peaches for preserving may be ripe but not soft ; cut them in halves, take out the stones and pare them neatly ; take as many pounds of white sugar as of fruit, put to each pound of sugar a teacupful of water
Cook this with the app: pantry check, scaling, and the assistant.