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Preserved Peaches

Name: Preserved Peaches
Yield: 3 servings
Ingredients: one pound of sugar; one pound of fruit; a teacup of water

From How we cook in Tennessee .., 1906

Serves 3

Presented as published in 1906. 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 How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 151. The excerpt below is the record exactly as published.

Preserved Peaches. — Reaches for preserving may be ripe, but not soft. Pare them, cut in halves and stone them. Allow one pound of sugar to one pound of fruit, and to each pound of sugar a teacup of water

Cook this with the app: pantry check, scaling, and the assistant.