Preserved Peaches
From La cuisine creole, 1885
Cut fruit preserves better than whole fruit.
Presented as published in 1885. 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
11621Calories
25 gProtein
2986 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories11621 kcal
Protein25 g
Carbohydrates2986 g
Fiber41 g
Sugars2944 g
Total Fat16 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium424 mg
Potassium3389 mg
Calcium179 mg
Iron11 mg
Magnesium240 mg
Phosphorus599 mg
Zinc6.5 mg
Copper2.4 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C112 mg
Vitamin A653 mcg
Vitamin E0 mg
Vitamin K82 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)22 mg
Folate163 mcg
Choline0 mg
Caffeine0 mg
Water3822 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 85. The excerpt below is the record exactly as published.
PRESERVE PEAOHES. Peel, eut and weigh six pounds of peaches; take six pounds of fine white sugar, throw the sugar on the peaches until they are well covered, and let them stay ail night. Early in the morning add three pints of water
Cook this with the app: pantry check, scaling, and the assistant.