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To Dry Peaches
From The national course in home economics, 1917
Serves 4
California Fruit Grower
Presented as published in 1917. 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
579Calories
3 gProtein
147 gCarbs
1 gFat
Full nutrition (24 nutrients)
Calories579 kcal
Protein3.1 g
Carbohydrates147 g
Fiber5.1 g
Sugars142 g
Total Fat1.3 g
Sodium45 mg
Potassium417 mg
Calcium15 mg
Iron1.2 mg
Magnesium28 mg
Phosphorus75 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin C14 mg
Vitamin A82 mcg
Vitamin K10 mcg
Vitamin B60.1 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.7 mg
Folate20 mcg
Water300 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 263. The excerpt below is the record exactly as published.
TO DRY PEACHES. Peel the peaches, divide in halves and remove the stone; allow one pound of sugar to three pounds of fruit
Cook this with the app: pantry check, scaling, and the assistant.