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Stewed Peaches
From The Institute cook book, 1913
Serves 1
Pears, plums, and apricots may be cooked in the same way, though the plums may require more sugar.
Presented as published in 1913. 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
785Calories
0 gProtein
203 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories785 kcal
Protein0.2 g
Carbohydrates203 g
Fiber0.4 g
Sugars203 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium12 mg
Potassium37 mg
Calcium10 mg
Iron0.2 mg
Magnesium5 mg
Phosphorus5.5 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A6 mcg
Vitamin E0 mg
Vitamin K0.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.5 mcg
Choline0 mg
Caffeine0 mg
Water258 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 135. The excerpt below is the record exactly as published.
STEWED PEACHES Pare and quarter the peaches, discarding the stones. Bring to the boiling point one cup of sugar and one cup of water
Cook this with the app: pantry check, scaling, and the assistant.