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Stewed Peaches
From The new Kentucky home cook book, 1884
Serves 1
Presented as published in 1884. 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
904Calories
5 gProtein
234 gCarbs
1 gFat
Full nutrition (29 nutrients)
Calories904 kcal
Protein4.8 g
Carbohydrates234 g
Fiber11 g
Sugars113 g
Total Fat1.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium10 mg
Potassium1327 mg
Calcium37 mg
Iron5.5 mg
Magnesium55 mg
Phosphorus159 mg
Zinc0.8 mg
Copper0.5 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A41 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)6.3 mg
Folate0 mcg
Water324 g
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 107. The excerpt below is the record exactly as published.
O STEW PEACHES. Wash dried peaches thoroughly in two or three waters, examine carefully, then put them into warm water to soak two or three hours. Put into a kettle with the same water in which they were soaked, and boil until tender, adding sugar, about one-fourth of a pound to eac
Cook this with the app: pantry check, scaling, and the assistant.