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Preserved Peaches
From The economical cook book, 1905
Serves 2
Yellow peaches are generally the finest flavored; the white peaches the handsomest preserves.
Presented as published in 1905. 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
532Calories
2 gProtein
136 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories532 kcal
Protein2.1 g
Carbohydrates136 g
Fiber3.4 g
Sugars132 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium32 mg
Potassium280 mg
Calcium12 mg
Iron0.8 mg
Magnesium19 mg
Phosphorus50 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C9.3 mg
Vitamin A54 mcg
Vitamin E0 mg
Vitamin K6.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate14 mcg
Choline0 mg
Caffeine0 mg
Water259 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 129. The excerpt below is the record exactly as published.
Preserved Peaehes. Pare and halve the peaches, taking out the stones, make a syrup of half a pound of sugar to every pound of fruit, with a very little water, not more than half a teacupful
Cook this with the app: pantry check, scaling, and the assistant.