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Preserved Peaches
From Dora's cook book, 1888
Serves 10
Presented as published in 1888. 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
638Calories
2 gProtein
163 gCarbs
1 gFat
Full nutrition (24 nutrients)
Calories638 kcal
Protein2.5 g
Carbohydrates163 g
Fiber4.1 g
Sugars159 g
Total Fat1.2 g
Sodium37 mg
Potassium335 mg
Calcium12 mg
Iron1 mg
Magnesium22 mg
Phosphorus60 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin C11 mg
Vitamin A65 mcg
Vitamin K8.2 mcg
Vitamin B60.1 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate16 mcg
Water240 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 73. The excerpt below is the record exactly as published.
PRESERVED PEACHES. Take ripe free-stone peaches; pare, stone and quarter them. To six pounds of the peaches allow three pounds of sugar
Cook this with the app: pantry check, scaling, and the assistant.