To Bottle Peaches

Name: To Bottle Peaches
Ingredients: Choose sound, ripe fruit; Cover to the brim with cold syrup; (3-4 oz. sugar; dissolved in each pint of water.)

From Reasonable recipes, 1940

Presented as published in 1940. 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

327Calories

0 gProtein

85 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories327 kcal

Protein0 g

Carbohydrates85 g

Fiber0 g

Sugars85 g

Total Fat0.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium15 mg

Potassium6.4 mg

Calcium15 mg

Iron0 mg

Magnesium5 mg

Phosphorus0 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water473 g

As published

This recipe was extracted from Reasonable recipes (1940) by Sifta Sam, Mann & Co. Ltd Palmer, page 8. The excerpt below is the record exactly as published.

TO BOTTLE PEACHES Choose sound, ripe fruit. Cut each peach in half and remove the stone. Pack the -halves, cut side down, as closely as possible in bottling jars. Cover to the brim with cold syrup. (3-4 oz. sugar dissolved in each pint of water.)

Cook this with the app: pantry check, scaling, and the assistant.