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To Can Peaches in Halves
From Superior cook book, 1905
Serves 3
Mrs. W. J. Stromvall.
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
510Calories
1 gProtein
135 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories510 kcal
Protein1.2 g
Carbohydrates135 g
Fiber2.6 g
Sugars67 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium26 mg
Potassium220 mg
Calcium13 mg
Iron0.8 mg
Magnesium15 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.1 mg
Vitamin A18 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate7.9 mcg
Choline0 mg
Caffeine0 mg
Water349 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 113. The excerpt below is the record exactly as published.
To Can Peaches in Halves. Pear and cut in halves, then take 3 cups of halved peaches to 1 cup of sugar, let stand to draw syrup. Take some stones and 2 cu])s of wate
Cook this with the app: pantry check, scaling, and the assistant.