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Preserved Peaches
From Mary Jane's cook book, 1916
Serves 8
Pears may be preserved in the same way.
Presented as published in 1916. 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
215Calories
0 gProtein
55 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories215 kcal
Protein0.5 g
Carbohydrates55 g
Fiber0.3 g
Sugars50 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Sodium68 mg
Potassium9 mg
Calcium19 mg
Iron2 mg
Magnesium1.9 mg
Phosphorus4.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate8 mcg
Choline0.8 mg
Water24 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 82. The excerpt below is the record exactly as published.
PRESERVED PEACHES. Dip peaches for a moment in boiling water, remove skins and cut in halves. Weigh the fruit and allow an equal weight of sugar, or for a less rich preserve % as much. Take *4 °f the sugar and twice as much boiling water
Cook this with the app: pantry check, scaling, and the assistant.