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Stewed Guava
From Fruit recipes, 1907
Serves 1
Presented as published in 1907. 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
17Calories
1 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories17 kcal
Protein0.6 g
Carbohydrates3.6 g
Fiber1.4 g
Sugars2.2 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.3 mg
Potassium105 mg
Calcium5.3 mg
Iron0.1 mg
Magnesium5.8 mg
Phosphorus10 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C57 mg
Vitamin A7.8 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate12 mcg
Choline1.9 mg
Caffeine0 mg
Water45 g
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 120. The excerpt below is the record exactly as published.
STEWED GUAVA Peel and proceed as above, then cover with cold water or sweet milk and simmer gently until tender. At this stage add sugar, or sugar and spice to taste
Cook this with the app: pantry check, scaling, and the assistant.