vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Preserved Peaches
From Temperance cook book, 1887
Serves 3
Use large, white clingstone peaches for best results.
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
692Calories
1 gProtein
178 gCarbs
1 gFat
Full nutrition (24 nutrients)
Calories692 kcal
Protein1.4 g
Carbohydrates178 g
Fiber2.3 g
Sugars176 g
Total Fat0.9 g
Sodium21 mg
Potassium188 mg
Calcium7.7 mg
Iron0.6 mg
Magnesium13 mg
Phosphorus33 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin C6.2 mg
Vitamin A36 mcg
Vitamin K4.5 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.2 mg
Folate9.1 mcg
Water134 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 135. The excerpt below is the record exactly as published.
PRESERVED PEACHES. First take out the stones, then pare them. To every pound of CANNING AND PRESERVING. 227 peaches, allow one-third of a pound of sugar. Make a thin syrup, boil the peaches in the syrup till tender, but not till they break. Put them into a bowl, and pour the syrup over them. Put them in a dry, cool place, and let them stand two days. Then make a new, rich syrup, allowing three-quarters of a pound of sugar to one of fruit
Cook this with the app: pantry check, scaling, and the assistant.